Shrove Tuesday (AKA Pancake Tuesday) is just next week!
Traditionally the day before Lent, Shrove Tuesday was seen as a great way of using up “decadent” foods like eggs, milk and, of course, sugar before fasting.
Naturally, we get excited about any food-based festivity. To mark Pancake Tuesday, we’re sharing our ultimate basic sugar-free batter and four delicious ways to jazz it up. Keep an eye on the blog over the weekend!
But before we get started, we need to perfect the art of the pancake flip so we don’t get egg (and milk and flour) on our faces at breakfast time.
1. Use a cast-iron skillet.
Cast-iron skillets are the best for pancake making – they’re nontoxic, they conduct heat evenly, and, importantly, they’re naturally nonstick.
That way you won’t need to drown your pan in butter or oil, which makes for greasy pancakes.
2. Don’t overfill the pan.
Make sure you always leave enough room to actually flip the pancake. In fact, we prefer to make ours pikelet-sized (it’s better for portion control, too).
3. Wait till the batter bubbles.
If your pancake isn’t ready to flip, you’ll up with liquid batter everywhere! Wait until the top looks slightly set and lots of little bubbles have formed.
4. Flip technique 1: the wrist flick.
This method is best for crepes, as a spatula can often fold or tear these delicate pancakes. Once you’re sure it’s ready, hold tight to the pan handle and give it a sharp flick of the wrist.
It may be less intimidating to imagine you’re tossing veggies in a wok. Of course, this takes a bit a practice!
5. Flip technique 2: the spatula slide.
Solid, smaller pancakes work best with this technique. Once the pancake is browned underneath, carefully slide your spatula all the way underneath and flick your wrist. Don’t hesitate – speed is key!
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