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A bit of History
 Historically, pancakes were made on Shrove Tuesday (or Mardi Gras) so that the last of the fatty and rich foods could be used up before Lent. The practice began in Medieval times and continues today (in some places) in the form of Pancake Day.
Customs varied from country to country:
United Kingdom
One peculiarly English institution is the pancake race. The oldest of these has been held at Olney in Buckinghamshire, in most years since 1445.
France
It is customary in France to touch the handle of the frying pan, and make a wish while the pancake is turned, holding a coin in the hand.
Sweden
In Sweden, pancakes (or Plattar) are traditional Thursday winter's night dessert, following pea soup. This hearty combination has been enjoyed since the Middle Ages.
USA
In the United States, pancakes are commonly served for breakfast.
How to eat your pancakes
A squeeze of lemon and a sprinkling of sugar is the classic way to eat a pancake but there are plenty of scrumptious alternatives (eg. Jam with a little single cream, or honey).
The recipe
Ingredients - makes 15
- 150g of plain flour
- a pinch of salt
- eggs
- 500ml of milk (a little more, if necessary)
- sunflower oil for frying
Method
1. Sift the flour and salt into the mixing bowl. Make a crater in the middle of the flour and break the eggs into the centre.
2. Pour in half the milk and start to mix the eggs and milk with a baloon whisk, whisking in the flour from the edges a little at a time. Add the rest of the milk and keep on whisking until there are no more lumps of flour. Pour the batter into the jug. You may need to whisk in a little extra milk to get the right consistency - not quite as thick as single cream.
3. Put the frying pan on the hob and switch it on to not quite full heat. Add about a tablespoon of sunflower oil, swirl it round the pan and then pour the excess into the cup so that just a film of oil stays in the pan.
4. When the oil is hot but just before it smokes, pour a little of the batter into the pan. How much to pour really depends on the size of your pan but you need to leave plenty of room for the pancakes to spread out (use a ladle of it helps you to judge the right amount of liquid each time). Immediately tilt and rotate the pan so that the batter runs across the base and doesn't sit in a big lump in the middle.
5. As the pancakes sets, loosen the edge of it with the palette knife. Shake the pan gently so that you know the pancake hasn't stuck (a bit of work with the knife if it has; the first one often does). Flip the pancake over with the knife and cook the other side for a few seconds - the second side is much quicker to cook.
6. Slide the pancake out of the pan and on to a warm plate. Cook the rest of the pancakes, remembering to pour a little oil into the pan before each use, swirling it round the pan and draining it away into the cup as before.
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