CLASSIC PANCAKES WITH LEMON AND SUGAR

Shrove Tuesday is the traditional feast day before the start of Lent, which is observed in many Christian countries as a time of fasting and forgoing fatty foods, including butter and eggs. Popular in Ireland, these simple pancakes are often served with just a squeeze of lemon and a light sprinkling of sugar.

Makes 8

● 140g (5oz) plain flour

● 200ml (7fl oz) whole milk

● 2 medium eggs

● 25g (1oz) unsalted butter, melted

● Sunflower oil

● 50g (1¾oz) caster sugar ● 1 large lemon, cut into 8 wedges

Sift the flour into a bowl. Whisk together the milk, eggs and 100ml water until smooth. Make a well in the centre of the flour. Gradually add in the egg mixture, whisking to make a smooth batter. Set aside for 30 minutes.

Whisk the melted butter into the batter. Lightly oil a medium-sized nonstick pan and put over a medium heat. Pour in enough batter to thinly cover the base of the pan. Cook for 30-40 seconds until golden on the bottom. Flip over (don’t worry if you tear the pancake while flipping it, simply add a tiny bit of raw batter to fill the hole) and cook for a further 20-30 seconds.

Slide the pancake onto a plate and repeat with the remaining batter to make 8 pancakes. Stack them with a sheet of baking paper between each one to prevent them from sticking. Serve warm, sprinkled with sugar and with lemon wedges to squeeze over.