Then once we’d eaten about 3 of those each, we’d start on the sweet pancakes. The potatoes and salad would be switched with mountains of sweet treats. Lemon and sugar, toffee sauce, maple syrup, jam, chocolate spread, bananas and ice cream. We’d have to have at least one pancake of each and I vividly remember my brother filling a pancake with huge amounts of chocolate ice cream, pouring out at the sides.
I love traditions like this. Traditions that bring back fond memories and ones which we try to re-create as we get older.
Last year, I held a pancake day party. But it failed miserably because other people aren’t fun. All the girls bailed on me, and all the boys arrived late – having already eaten. Great. This year I wanted it to be just me and Matt having fun in the kitchen. But he got distracted by a film on TV and it wasn’t really as ‘fun’ as I’d have hoped. Instead, I get told that he doesn’t really like savoury pancakes. Why didn’t I know this before I got all the stuff?!
But food wise – the pancakes were a success. This was my first time making them with soya milk and the first time using gluten-free flour. And they were a hit! The sweet pancakes took on a yellow tinge thanks to the milk, but they tasted great. I wasn’t too sure about the ‘cheese’ I bought – but it was alright enough. The Vegan hazelnut chocolate spread was gorgeous, and the dairy free ice cream was incredibly tasty. I moved away from traditional lemon and sugar, and delve into a plate of banana, raspberries and ice-cream.
Despite my shockingly poor effort to plan for this year’s pancake day (instead of having a trial run to make sure I could actually make them properly) they were a success! Proof to me that I don’t need dairy and normal flour to make good pancakes. My next task is now to adapt Nigella’s pancake mix so I can always have some in a container ready to whip up at a moment’s notice on a Sunday morning. Pancake’s aren’t just for one day of the year – we all need a treat every now and again!