Go your own way on Pancake Tuesday

Every year, on the Tuesday before Lent begins, kitchens around Ireland transform into bustling pancake production lines. Shrove Tuesday—better known as Pancake Tuesday—is the one day when our collective love for this simple yet versatile dish reaches fever pitch.

It’s an age-old tradition, but why exactly are we so obsessed with pancakes on this particular day? Historically, Pancake Tuesday has religious origins. It was a way to use up indulgent ingredients such as eggs, milk, and sugar before the 40 days of fasting and abstinence in Lent.

Over time, however, it has evolved into a day of sheer culinary delight, a celebration of flipping skills, and a debate over the best toppings.

Now, let’s set the record straight—American-style pancakes have their place, but for me, the perfect pancake is thin, delicate, and golden. A whisper of crispiness around the edge and a generous sprinkling of sugar and cinnamon.

There’s something beautifully simple about this combination—the warmth of the cinnamon against the sweetness of the sugar, all melting into the freshly made pancake, is pure nostalgia on a plate. Little Miss Holly wouldn’t dream of eating a pancake without a thick layer of Nutella. The joy she finds in spreading the rich, chocolate-hazelnut delight across a warm pancake is infectious. While I remain steadfast in my devotion to sugar and cinnamon, I must admit that there is a certain pleasure in watching her relish every bite.

For those who prefer a savoury twist, Pancake Tuesday is still a treat. While the classic lemon and sugar or chocolate-laden versions dominate, there’s plenty of room for alternative takes. A savoury pancake, perhaps filled with creamy cheese, sautéed mushrooms, and a hint of garlic, can be just as indulgent.

Smoked salmon and cream cheese wrapped inside a warm pancake makes for an elegant option, while spinach and ricotta offer a comforting choice.

If you’re looking to elevate your savoury pancake experience, why not borrow a page from Italian cuisine? The crespella—a cousin of the French crêpe—is a thin pancake often filled with a variety of delicious ingredients. Think ricotta and spinach, smothered in a delicate béchamel sauce, or even layers of crespella baked into a lasagne-like dish.

It’s a reminder that pancakes need not always be about sweetness; they can be hearty, satisfying, and sophisticated.

While supermarket shelves are stocked with ready-made mixes, I wouldn’t dream of buying one—making your own is just too easy. The recipe I’ve relied on for decades has never let me down, producing a batter that works beautifully with any topping: 200g plain flour, 3 eggs, 250ml milk, a pinch of salt – butter or sunflower oil for frying.

Simply whisk all the ingredients (except the oil or butter) together in a bowl. At first, the mixture will look lumpy, but keep whisking, and it will soon become smooth. If you can, let the batter rest for an hour—it makes all the difference.

When it’s time to cook, heat a little butter or oil in a frying pan. Pour in just enough batter to coat the bottom, swirling the pan to distribute it evenly. As the pancake cooks, you’ll notice the edges curling up slightly and the top changing colour—this is your cue to flip it.

Now, I must confess: I’ve never quite mastered the dramatic pan flip, so I opt for a trusty spatula instead (apologies for shattering any illusions!). Once golden brown on both sides, transfer to a plate and keep warm while you make the rest.