Learn about the tradition of the Shrove Tuesday from England.

Every February, a lesser known holiday known as ‘Shrove Tuesday’ or less formally ‘Pancake Day’ is celebrated in the United Kingdom. This tradition of eating paper-thin circles of batter cooked on a red hot surface is determined by the Christian festival of Easter. 

Our friend, Sarah Orman talks to us about the culture of Shrove Tuesday and the tradition of eating pancakes from her hometown in England.From Sarah,

I loved Pancake Day as a child. There was something so special about that time as a family on what was otherwise a seemingly ordinary Tuesday evening. We may not have understood its meaning back then, however, what remains now when I think about Shrove Tuesday is a memory that in its own right marked the day as significant. 

When I think back to celebrating Pancake Day with my family, I can almost recall every detail. It always strikes me as peculiar that some memories are more prominent than others, and for a reason unbeknownst to my reminiscent self, these Shrove Tuesday recollections are crystal clear. It was never an elaborate affair. In all honesty, my Mum usually announced it was Pancake Day that very same afternoon, which was no doubt prompted by a cooking show demonstration on how to make the batter, flip them successfully, then serve them up with a whole host of fillings and toppings depending on one’s taste. 

Traditions of Shrove Tuesday

Shortly before dinner, she would whip up a simple mix of flour, eggs, and milk then leave it to rest on the counter until we’d eaten our meal and cleared away the dishes. It was then that the fun began. From our seats at the kitchen table, we’d watch her ladle the batter into the hot frying pan, quickly swirling it in midair so that the runny milk mixture coated the bottom of the skillet evenly. The unmistakable scent of fried butter filled the entire downstairs and within minutes my sister and I were encouraging my parents to toss the crêpe into the air, a custom that is thought to be almost as old as the pancake itself, which can be found in cookbooks as far back as 1439. In a book titled, “Pasquil’s Palin” published in 1619, the following verse is written, “and every man and maide doe take their turne, and toss their pancakes up for feare they burne.” 

I can probably count on one hand the number of times my parents answered our plea. Nervous she might drop it, or worse still get it stuck to the kitchen ceiling, my Mum was always quick to laugh off our request and distract us with pancake after pancake. “Dig in while they’re hot!” she would say, and we wouldn’t need to be told again. I think my Dad may have tried a pancake toss once or twice, but because we all loved them so much and only ever ate them on Shrove Tuesday, we weren’t prepared to sacrifice a single crêpe despite the entertainment value.

Although there was very little pancake tossing in our kitchen, the amusing yet arguably practical ritual could be observed at Pancake Day races, which still take place throughout Britain today. The most famous race occurs in the market town of Olney, Buckinghamshire, where female residents speed down the high street with a frying pan and a pancake, naturally. Rules state that each participant must toss her hotcake three times during the race and the first woman to complete the course, arrive at the church, serve her pancake to the bellringer and be kissed by him is declared the winner. An oddly absurd yet fun tradition that has been in existence for over 550 years.

What is Shrove Tuesday?

Despite my innocent ignorance throughout childhood, the true context of this religious holiday is now much more apparent as a thirty-something-year-old adult. Derived from the English word “shrive”, which means to obtain absolution for one’s sins, the Tuesday immediately before the start of Lent (a forty day period of abstinence said to represent Jesus’ journey into the desert) became known as “Shrove Tuesday” in the Middle Ages. Named in honor of Christians being “shriven” before what is arguably the most important holiday in the monotheistic faith, the commemorative day came to be synonymous with pancakes shortly after, but why?A movable feast whereby celebrants gorge on paper-thin crêpes, Pancake Day is traditionally the last day of “fat eating” before Lent begins. But what exactly does “fat eating” mean? It is said that the preparation and consumption of pancakes was a result of practicing Christians using up rich ingredients, such as eggs and butter, before the 40 days of fasting commenced. Today, the custom lives on in many British homes, regardless of whether one chooses to observe the ritual of giving something up or not, and revisiting this classic recipe for Culturally Ours brought back memories from my youth that have a new importance in adulthood. 

So now you know all about Shrove Tuesday, its poignant significance and by contrast, its obscure traditions, perhaps you’ll be tempted to begin a custom of your own this forthcoming Pancake Day. All you need is a few basic ingredients and a little bit of confidence when it comes to the toss.

British Shrove Tuesday Pancake Recipe

Prep time is about 10 minutes and cook time is about 20 minutes. It yields approximately 8 pancakes or crêpes.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• ½ cup whole milk
• ½ cup cold water
• ¼ teaspoon salt
• 2 tablespoons butter, melted

Method:

1. In a large mixing bowl, sift together the flour and salt. 
2. In a measuring jug, combine the milk and cold water.
3. Crack the eggs into the dry ingredients, and gently whisk to begin combining.
4. Once the eggs are broken and beginning to incorporate into the flour, gradually add the milk and water to the mixture, whisking the whole time until you have a smooth, runny batter. 
5. Whisk in the melted butter and allow to stand at room temperature for 30 minutes.
6. Heat a lightly oiled frying pan over medium-high heat. Ladle the batter into the pan using approximately ¼ cup for each crêpe. Tilt the pan quickly with a circular motion to spread the batter, coating the surface of the pan evenly.
7. Cook the crêpe for about two minutes, until the bottom is lightly browned. Loosen with a spatula, flip and cook the other side for a further two minutes. 
8. Crêpes can be stacked on a warm plate in a low oven until ready to serve. Enjoy with freshly squeezed lemon & a dusting of powdered sugar, or with warm maple syrup.

{Words and images by Sarah Orman; website: mymoderndiary.com; instagram: @mymoderndiary }

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