GET your pans and spatulas out as it's nearly Shrove Tuesday.

There's more to Shrove Tuesday than pigging out on pancakes. It is the Tuesday before Ash Wednesday, which is the first day of Lent.

And in the Christian calendar, this is a day to clean the soul, a day of penitence to feast before Lent begins.

That's where the pancakes come in.

As the last day to indulge yourself before Lent, people used to try and use up all the foods which weren't allowed in Lent.

These included meat and fish, fats, eggs and milky foods.

Therefore pancakes became associated with Shrove Tuesday as they were a meal which could use up all the foods with just the addition of flour.

In France, the day is known as Mardi Gras, which means Fat Tuesday.

*For those in search of gluten free pancakes, there is the option of FREEE Pancake Mix.

Free from gluten and egg, the FREEE Pancake Mix (300g, rsp: £2.35, Waitrose & Partners, is vegetarian-friendly and suitable for those following a Kosher diet.

Requiring the addition of just two store cupboard ingredients; milk and oil, the mix can also be made vegan-friendly when following the back-of-pack recipes.

Suitable for preparing delicious pancakes, waffles and crepes, the mix is sure to delight everyone this Shrove Tuesday – whether they are following a gluten free diet or not!


Free From and Dietary Notes

Free from gluten and wheat. Suitable for vegetarians.

Where suggested alternatives are shown, follow these to make this recipe also free from eggs and/or milk.

Makes 10

Cooking time 15 minutes


250g FREEE Plain White Flour

2 tbsp icing sugar

1 ¾ tbsp FREEE Baking Powder

2 eggs (or 2 tbsp FREEE Chickpea Flour + 4 tbsp water)

150ml milk (or vegan milk)

50g butter, melted

Oil for frying

Sliced banana, chopped almond and maple syrup for serving


1. Put the flour, icing sugar and baking powder into a bowl and stir to combine.

2. Place an empty bowl on your weighing scales and crack in the eggs (or chickpea flour + water). Slowly add the milk until the mixture weighs 250g. Beat together well.

3. Stir in the dry ingredients, then the melted butter. Beat into a smooth thick batter.

4. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.

5. Pour batter into the pan to make 8cm/3” circles and cook on medium heat.

6. When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side.

7. Repeat until the batter is used.

8. Serve warm with your favourite toppings.

Equipment Large frying pan