A gentle skiff of soft silent snow is a reprieve from the teeming hail that has been rattling the windows and roofs on the farm this weekend. The winter landscape has come alive with the changing light; skeletal trees and hedgerows parade their branches against the white and a curtain of inky grey sky opens to let flood a pool of sun. When it breaks through between the loaded clouds there is a sparkle to the day with the promise of new growth from below. Snowdrops know how to fit in. Daffodils form their guards of honour to the spring.
Today, Pancake Tuesday, we are reminded of the onset of Lent when it was traditional to use up the butter and eggs before a stint of fasting. Like many historical feast days it has a focus on a particular type of food, depending on what part of the world we are in. Like the hot cross bun or the Easter egg, the pancake symbolised an aspect of religious faith which has survived into the more secular world we live in now. Often the food has a seasonal reference and the pancake might well reflect the scarcity of fresh vegetables during the ‘Hungry Gap’. Whatever cultural or religious heritage prevails, it can be enlightening to examine the relationship we have with our food and its preparation. Observing the shelves of the supermarkets over the past few days in the run up to pancake Tuesday it is clear just how disconnected we have become from the basic act of making a batter to cook on a skillet or pan. Pancakes are possibly one of the most elemental foods to prepare and are present in practically every culture around the world.
In the run up to this Shrove Tuesday the displays in the aisles of the best known super stores make my heart sink. Lightweight non-stick pans join the ranks of‘disposable’ kitchen ware; these thinly coated pans will not survive the rigours of random metal utensils or scouring pad in the sink. As soon as their surface is broken the coating becomes a potential ingredient of your gourmet crepe. More alarming is the rank of plastic bottled pancake batter mix which stands beside these pans. SERIOUSLY. What an absurdity to think we are saving time or energy buying a plastic bottle of pancake mix? How long does it take to mix a cupful of flour with a pinch of seasoning, crack a fresh egg and pour in a splash of milk? As we are currently being reminded of the disastrous effects of plastic waste is it not a bit mad that a batter mix should be packaged in a plastic bottle? Just shake and pour!
Pancakes are the quickest and easiest way to throw together a meal or snack, sweet or savoury, any time of the day and any time of the year. They come in many variations according to your own preference or geographical influence. The different proportions of flour, egg and milk will distinguish the drop scone from the crepe. The addition of baking powder and whisked egg white will create the popular American style. Gram flour makes a unique pancake called ‘socca’ which would rather be finished in the oven than flipped over on the hob. The classic Russian blini uses buckwheat flour and yeast to make a light bubbly batter. Whatever your preference, it is a quick and easy way to create a meal with very limited ingredients and can be as elaborate as your fridge or larder suggests when it comes to fillings or toppings. Whatever your preference, try not have more to dispose of than egg shells or paper packaging!