Pancake Tuesday 2022: What is Pancake Tuesday and why do we do it?

Finally, our favorite day of the year has arrived! Crêpes or American pancakes? A little Nutella or the classic sugar and lemon? We’ve guided you through today’s much-anticipated party with flipping recipes, tips and tricks to make it the best Tuesday Pancake.

When is Pancake Tuesday?

Pancake Tuesday falls on March 1 of this year. It falls forty-seven days before Easter and is always followed by Ash Wednesday, which is the beginning of Lent.

Why do we eat pancakes on Tuesdays?

Lent is a period of time during which Christians traditionally fast for 40 days, or give up certain foods during that time. The forty days represent the forty days and nights that Moses fasted in the desert and resisted the temptations of Satan.

In the past, for quick prep, families would use all the ingredients in the kitchen – often including eggs, milk and flour – and what better way to use all of these than to create out a delicious pancake!

Recipes and tricks

American style pancakes


110g flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons Caster sugar

130ml milk

1 large egg, lightly beaten

2 tablespoons melted butter plus extra for cooking


Sift flour, baking powder, salt, and sugar into a bowl.

In a pitcher, lightly whisk eggs and milk together. When combining, whip the melted butter.

Use a fork to beat the milk mixture into the flour mixture until smooth and free of lumps.

Heat a large nonstick skillet or griddle pan over medium heat and add the butter.

As soon as the butter melts and begins to foam, add just enough flour. Add as many as you can fit.

The dough should be thick and easy to form into a puff on the surface of the pan without spreading too much.

When the top of the cake begins to foam, flip it. When cooked, it will increase by about 1 cm or so.

When golden on both sides, serve or place in a hot oven while using up the rest of the dough.

Crêpe-style pancakes


Pancakes – a real favorite in the Allen family. Photo: Tony Gavin.

Serve 4-6


300g flour

1 tbsp. Siúcra granulated sugar

½ teaspoon. Salt

600ml milk

3 eggs

butter or margarine for frying


Mix dry ingredients in a bowl. Add half of the milk and stir to form a smooth dough. Add eggs and remaining milk, beat until combined.

Heat a pancake griddle or frying pan. Add a little butter or margarine. Add flour and fry.


Vanilla butter


113g unsalted butter

Seeds from 1 vanilla bean

2 tablespoons icing sugar


Leave butter at room temperature until soft, then mash with a fork until smooth.

Remove the seeds from the vanilla pods by slicing the pods in half with a sharp knife. Use the back of a razor to remove the seeds.

Add the seeds to the butter and mix.

Sift two tablespoons of Siucra icing sugar and mix well.

You can use it like this, or you can roll the butter into a sausage shape using cling film. Twist the ends of cling film like a Christmas cookie and refrigerate until firm enough to slice.

Butter sauce


50g unsalted butter

80g rich dark brown sugar Siucra

50g Siucra granulated sugar

125g golden syrup

150ml double cream


Place the butter, dark brown sugar, and granulated sugar in a small saucepan and melt over low heat, stirring constantly.

Add golden syrup and simmer for 3-4 minutes, stirring frequently.

Remove from heat and add cream. Return the pot to low heat and stir continuously for one minute.

Eaten hot or cold is delicious, especially served with pancakes and banana chips.

Rachel Allen’s Orange Butter


Rachel Allen cooks pancakes. Photo: Tony Gavin


175g (6oz) butter, softened

3 teaspoons finely ground orange peel

200g (7oz) icing sugar, sifted

1 tablespoon Grand Marnier (optional)

Juice of 5 fresh oranges


Beat softened butter with finely grated orange zest.

Add the sifted icing sugar and beat until fluffy.

Add the Grand Marnier, if you’re using it.

To serve, melt a large chunk of orange butter in a saucepan, add a few tablespoons of freshly squeezed orange juice, and drop each pancake in turn into the foaming butter. Fold each baked cake in half and then quarter it, so you have a fan shape.

Donal Skehan’s Fruit Compote


Enjoy: Donal Skehan’s Pancakes with Various Toppings.

A homemade fruit treat couldn’t be simpler and topped with fresh pancakes, it’s a thing of true beauty. To make your own, place 500g of mixed strawberries (fresh or frozen) in a large saucepan with 2-3 tablespoons of water and the seeds of fresh vanilla beans. Bring to a boil and let simmer for no more than 5 minutes so the fruit retains its shape, that’s it! Store in an airtight container in the refrigerator for 2-3 days.

Milk/Gluten Intolerance

Donal Skekan Dairy Free Semolina Pancakes: See recipe

Donald Skehan’s Gluten Free Blueberry Pancakes: See recipe

Three Gluten-free/dairy-free ingredients: See recipe Pancake Tuesday 2022: What is Pancake Tuesday and why do we do it?

Fry Electronics Team

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