Celebrate Pancake Day This Year with Tea-Infused Pancakes
With Pancake Day coming round again soon, we can start to look forward to delicious pancakes with all our favourite toppings. This year, why not try something different by adding an infusion of tea to the mix? An aromatic Earl Grey can enliven the flavour of pancakes, and a vibrant, zingy Matcha can transform the taste and appearance of this well-loved treat. Pancakes are thought to have been around since prehistoric times, and countries across the world have their own variations. Whether you like them large and flat, or stacked up, small and fluffy, their basic ingredients make them versatile for a multitude of sweet and savoury recipes, turning something quite ordinary into something extraordinary. It’s a Christian tradition for them to be eaten on Shrove Tuesday, just before Lent, when foods like butter and eggs had to be used up before fasting. Most people would agree though that pancakes are far too good to eat just once a year!
Here are a few recipe suggestions:
Earl Grey Tea Pancakes (makes 3-4 large or 8 small)
110 g plain flour
2 tsp baking powder (for a fluffier pancake)
1 tbsp sugar
Pinch of salt
1 egg, beaten
1 cup of steeped and cooled Earl Grey Tea (use 2-3 tsp of loose leaf tea)
1 tbsp Earl Grey tea leaves (optional)
Butter or oil for frying
Sift flour and baking powder into a bowl and add the sugar and salt. Gradually add the beaten egg and cooled Earl Grey tea and mix until well-combined. Sprinkle in the Earl Grey tea leaves, if desired, and mix once more. In a small, non-stick frying pan or skillet on a medium heat, swirl a little butter or oil. When hot, drop in about 2 tbsp of batter mix, tilting the pan so a thin layer coats the bottom. Cook on a medium heat for around 30 seconds, until the underside starts to turn golden brown. Flip the pancake with a palette knife or gently toss in the air to turn. Cook for 5-10 seconds on the other side, then slide onto a warm plate. Several smaller pancakes can be cooked together if using a skillet.
Matcha Tea Pancakes (makes 8-10 small pancakes)
150 g self-raising flour
1 tbsp. Matcha Tea powder
1 tbsp caster sugar
2 large eggs
125 ml semi-skimmed milk
2 tbsp melted butter
Butter or oil for frying
Sift flour and matcha powder into a bowl, then add the sugar. In a separate bowl, whisk the eggs and gradually add the milk and melted butter. Add mixture to the dry ingredients and whisk together to make a smooth batter. In a large frying pan or skillet on a medium heat, swirl a little butter or oil. When hot, drop large spoonfuls of the mixture, leaving enough space between the pancakes for them to spread. Cook for a couple of minutes until golden brown on the undersides, then turn to brown the other sides. Keep warm in the oven on a very low setting until you have enough to serve in stacks.
Serve these delights with lemon, maple syrup, honey, berries, or experiment with other sweet or savoury ingredients, and have a Happy Pancake Day!