Shrove Tuesday, or pancake day as it is most commonly known, is always bittersweet for me. Yes you get to eat dessert on a week night (fruity pancakes all round) which is always a winner, but it also marks to start of Lent and, for me, the beginning of 40 days with bread, potatoes or chocolate.
I can normally be found weeping in a corner at just the thought of it, however this year I am excited. I always embrace the challenge, I like the satisfaction of testing myself and taking time to remember how lucky we are, but this year there is the added bonus of the health benefits too.
I have been using the gym for two weeks now. A few classes here and there, using the pool and reconnecting with my love exercising with free weights (with a little posing in front of the big mirrors thrown in for good measure). My nutritional habits have improved and am I almost at my target for the water I take on board each day. In two weeks I have, without really trying, lost 8lbs. Over.The.Moon.
The next month and a bit will hopefully see a real difference in my weight and body shape as I hit my stride and start to reap the rewards of aching legs and tired arms.
But, for tonight, it is all about the pancakes. One final fling before the hard work begins.
- 125g plain flour
- 1 teaspoons of baking powder
- 4 dessert spoons of caster sugar
- 100ml Milk (for toddles you can use Growing Up Milk, ready-made or made up from powder form, if you wish)
- 1 egg
- 1 tablespoons of melted butter
- 2 large ripe bananas
- 150g blueberries
- Vegetable oil to fry
Creates approx 12 normal or 20 toddler sized pancakes
Prep Time: 5 minutes / Cook Time: Approx 20-30 minutes
- Sift together the flour and baking powder. Add the sugar, milk, egg and butter and stir to combine
- Mash the banana and add this along with the blueberries. Gently stir through
- Heat a little oil in a non-stick frying pan (just enough to cover) on a medium-high heat. Once you see a little smoke coming off the pan, add a generous tablespoon of the mix. Then add another one or two alongside (don’t overcrowd the pan or make these too big)
- Leave them to fry off for a good minute or so before using a spatula to turn them over and finish off until golden brown on each side
Leave to drain on a plate with kitchen roll and finish off the mix until it’s all cooked, adding more oil as you need. Alternatively, cook as many as you want and then leave the batter, covered, in the fridge for up to 24 hours (the banana will go brown – but this wont affect the taste)
If you are feeling adventures then you could also head over to the Warburtons Facebook page where they have a competition to win £1000 of supermarket vouchers, just by snapping a pic of your pancakes and posting it on their page.