Shrove Tuesday and Valerie said “let’s make some pancakes.” We ate them with lemon juice and sprinkled with granulated sugar. More nostalgia! My mother used to include sultanas in the batter and sometimes we would drizzle them with golden syrup. We then started reminiscing about crepes Suzette. I think I will make some soon – anyway it’s a great excuse to buy some Grand Marnier!
The same batter can be baked to make Yorkshire puddings which rise even without the addition of a raising agent as the air whisked in to the batter expands in the hot oven. These “dripping” puddings have been around for hundreds of years and they were served separately to the meat that they traditionally accompany nowadays. The association with Yorkshire is long established but difficult to fathom.
