As delicious as simple pancakes are, with a squeeze of fresh lemon, sometimes people want a bit more from their crepes. Southlands High School in- house Catering Team did not disappoint, offering students a choice of lovely fillings for their spectacular shrove Tuesday pancakes.
Students have been tucking into pancakes as part of Shrove Tuesday celebrations. Two Year 8 students were handed aprons in the school kitchen and given the opportunity to help make the hundreds of pancakes that would be served at break and lunch time. The choice of fillings included; chocolate spread, fresh lemon and sugar or cheese and bacon.
Large queues formed as students were eager to try the freshly made pancakes and they were not disappointed. One student said “best pancakes I have ever had!” and his friend agreed as they tucked into two chocolate spread crepes during their break time.
It is these great reviews from appreciative students that provide extra encouragement to the Catering Team to be creative with their seasonal one-off menus served throughout the year.
“Pancakes are a real treat and I hope that the young people enjoy tucking into them on Shrove Tuesday.
“With these one-off menus, we aim to encourage students to try our school meals.”
“A nutritionally-balanced and appetising meal at lunchtime promotes healthy development and growth and we want more students to give school food a try.” –Janet Caunce, Catering Manager
Try this Easy Strove Tuesday Recipe at Home!
110g/4oz plain flour, sifted
200ml/7fl oz milk mixed with 75ml/3fl oz water
Lemon wedges to serve (optional)
Sift flour and salt into a mixing bowl with a sieve held high above the bowl so the flour gets an airing. Make a well in centre of the flour and break eggs into it. Whisk the eggs.
Gradually add small quantities of the milk and water mixture, still whisking until the batter is smooth, with the consistency of thin cream.
Melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour rest into a bowl and use it to lubricate the pan. Ensure the pan is really hot, then turn the heat down to medium.
Using a ladle place 2 tbsp into the pan and allow to spread evenly. It should take only about half-a- minute to cook.
Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then slide it out of the pan on to a plate. To serve, sprinkle pancake with freshly-squeezed lemon juice and caster sugar.