Did someone say Pancake Day? Mmmm… I love it already.
Shrove Tuesday (aka Pancake Day) is the day before Ash Wednesday – the first day of Lent. Traditionally, it was the last day to use up any stocks of milk, butter and eggs before the 40 days of fasting. The expression “Shrove Tuesday” comes from the English word shrive, meaning absolve – free from guilt, blame, sins. What I found really interesting, it is believed that four ingredients in pancakes symbolise the four pillars of the Christian faith: eggs for creation, flour for sustenance, salt for wholesomeness and milk for purity.
Pancakes from around the world
Pancakes can be found around the world. They are made from varying proportions of flour, water, milk, eggs, sugar and butter. Two well-known styles of pancake are the American pancakes and the French crêpes. American and Canadian pancakes can be also called hotcakes, griddlecakes or flapjacks. They are usually served for breakfast with maple syrup and crisp warm bacon. The batter contain raising agent, which makes them so thick and fluffy. French crêpes, on the other hand, are thinner, denser and much less sweet. They may be served at any time of the day with a variety of either sweet or savoury toppings or fillings. I think the most popular are crêpes served with Nutella and sliced bananas.
Polish naleśniki (read: nah-lesh-NEE-kee) are thin crêpe-like pancakes served with a variety of savoury or sweet fillings as a main dish or a dessert. Sweet naleśniki are usually filled with jam, fruits, soft white cheese (twaróg) or sugar. My favourite childhood fillings are grated apples-cinnamon-sugar and twaróg-cinnamon-sugar. We do have small thick pancakes too, called racuchy, which are usually stuffed with slices of apple and served with sugar. The most popular savoury pancakes are called krokiety. They are rolled pancakes filled with meat, cabbage, cheese or mushrooms, fried in breadcrumbs. Another Polish dish is potato pancakes, known as placki ziemniaczane. They are often served with goulash, mushroom sauce, sour cream or even apple sauce.
Hungarian palacsinta is a thin crêpe-like variety of pancake. The name comes from the Latin placenta, meaning flat cake. The filling is usually jam, ground walnuts or poppy seeds, sweet cottage cheese, sugared cocoa or cinnamon powder. The most famous Hungarian pancake is The Gundel palacsinta made with ground walnuts, raisins, and rum filling, served flambéed in a dark chocolate sauce made with egg yolks, heavy cream and cocoa. The original recipe is still secret only known by Gundel restaurant. Another famous pancake is Hortobágyi palacsinta, which is filled with the minced meat, baked in the oven with a paprika and sour cream sauce, and then topped with fresh parsley.
How to spell crêpe with spelt flour? 😉
I love those water-thin pancakes! I can eat them for breakfast, lunch, dessert, dinner – all the time. Try my recipe with spelt flour and you are on your way to endless possibilities. Crêpes can be dressed up with sweet or savoury toppings. You can fold them or roll them up. Either way, you will definitely enjoy them. And I promise you – they are really easy to make.
1 ½ cup spelt flour
1 cup milk or milk alternative (soya, oat, coconut)
3/4 cup of water (use sparkling water for extra fluffiness)
pinch of salt
2 tablespoons coconut oil
What do you need?
pancake frying pan, blender, ladle spoon
Sift flour into a bowl, add eggs, milk, water and salt. Blend until smooth. Leave batter to rest for 30 minutes.
Melt coconut oil on frying pan. Then, pour it to the batter and mix quickly.
Now take frying pan to one hand and ladle spoon to the other hand. Pour batter onto frying pan – you need to tilt pan in circle motion to help batter to spread. As soon as edges start to crisp up, flip it over. And repeat 🙂
Today I serve my crêpes with fresh fruit, homemade jam and healthy chocolate spread.
Heaven in one jar ❤
Make your own delicious chocolate-hazelnut spread. It is creamy, thick, rich and healthier than the shop-bought ones. You can thank me later.
1 ripe avocado
2 ripe bananas
4 spoons cacao powder
2-4 spoons Xylitol or honey
100 g hazelnuts
1-2 spoons of milk or milk alternative (soya, coconut or oat)
Toast hazelnuts on frying pan. Sometimes hazelnut skin can be bitter, so place them on kitchen towel and rub vigorously to remove it. Grind hazelnuts in coffee grinder or blender (if you have strong one). Add avocado, bananas, cacao, Xylitol or honey, and blend until smooth. If it is too thick, add 1 – 2 spoons of milk. Store in closed jar in the fridge.
Yep, it is that easy!