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RECIPES All About the Pancakes!
Why are we eating pancakes again?
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Shrove Tuesday, better known Pancake Day, is the traditional feast day before the Lent begins on Ash Wednesday. Lent is a time for fasting and on Shrove Tuesday, Anglo-Saxons attended confessions (where they confessed their sins). A bell was rung to call people to confession and this came to be called as the “Pancake Bell”. It is still rung today.
Shrove Tuesday was seen as a time to use up all milks, eggs and fats before committing to the fast. The ingredients are said to symbolise: Eggs - creation Flour - the stuff of life
Salt - wholesomeness
Milk - purity
The “First Pancake”
The first official mention of any pancake in literature was in 600BC in Ancient Greece. A poet appeared to be describing a pancake in his writing.
Pancake Celebrations
In the UK, pancake races form an integral part of Shrove Tuesday celebrations. It provides an opportunity for large groups of people to run down streets, in fancy dress, whilst tossing pancakes. The most famous race takes place at Olney, Buckinghamshire. It originated in 1445, when a woman of Olney heard the Pancake Bell whilst making pancakes and so ran with her pan to the church. Each contestant must be a housewife, wear an apron and toss the pancake three times. The first woman to arrive must serve her pancake to the bell-ringer and be kissed by him, and is then considered the winner.


Recipe
Ingredients: - 8oz plain flour - 2 large eggs - 1 pint of milk - pinch of salt 1) Mix all together and whisk well. Let it sit for 30 minutes
2) Heat some oil in a pan then pour enough batter into the pan to cover the base 3) Flip the pancake and let the other side turn brown
4) Let cool and add yummy toppings!
RECIPES Hidden Heart Cake

Ingredients
FOR THE CAKE:
2 x 175g unsalted butter, softened 2 x 175g golden caster sugar 6 large eggs 2 x 140g self-raising flour, sifted 2 x ½ tsp baking powder 3 tbsp cocoa powder 2 x 85g ground almonds 2 x 100ml milk
3 tsp vanilla extract 28ml bottle red food colouring or ½ tsp red food colouring gel FOR THE ICING:
100ml double cream
200g dark chocolate, finely chopped 50g unsalted butter Pink sprinkles (optional)
Method
STEP 1
Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy. Beat three of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
STEP 2
Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
STEP 3
Repeat step 1 to make a second cake mixture – you won’t have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
STEP 4
For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.
