February 21 is Shrove Tuesday. More popularly known as Pancake Tuesday, the day was traditionally the time to use up eggs before the Lenten fast.
Basic pancakes can be made from flour, milk, and eggs. They are a fairly healthy snack, having about 150 kcals. The problem is the extra tasty bits we like to add, such as sugar, butter, or cream. Why not go for more fruitful toppings for a healthier alternative?
Traditional pancake batter
Makes about 8-10 pancakes
Ingredients
1 egg
100g plain flour
300ml low-fat milk
Spray oil for cooking
Method
Put all ingredients into a food processor or liquidiser and blend for a minute or so, until thoroughly mixed and smooth, with bubbles rising. Pour into a jug and allow to stand for at least 10 minutes. Spray oil or put a small amount of oil on the frying pan. Pour enough batter with the ladle to cover the bottom. Cook until browned lightly on one side then turn or flip and cook the other side. Turn out onto a warmed plate.
Toppings: While traditionally toppings for pancake include castor sugar and lemon, you can go for healthier options such as chopped fruit, eg peaches, banana, raspberries (tinned or fresh ), stewed fruit eg apples, strawberries, or any soft fruit, low fat yoghurt, or low fat-crème fraiche.
By Cara Cunningham, community dietitian. For more information on any of the issues discussed above or on diet and nutrition, please contact Maria at the Community Nutrition and Dietetic Service, HSE Dublin-Mid Leinster on (044 ) 9353220 or email [email protected].
