Shrove Tuesday

Originating in the United Kingdom, the Shrove Tuesday tradition dates back to about 1000 AD. and commemorates the day before the start of Lent on Ash Wednesday. This was the day when Christians were encouraged to go to confession in preparation for the penitential season that would end 40 days and 40 nights later with Easter Sunday. The word ‘Shrove’ is the past tense of the English verb “Shrive” which means to obtain absolution for one’s sins by way of confession and by doing penance.

Over the years Shrove Tuesday not only became a day for Confession but a time for Catholics to feast on eggs, sugar and dairy which are traditionally restricted during the Lenten fast.

Often the best way to consume these would be to bake a cake or make pancakes. Hence, Shrove Tuesday became synonymous with making pancakes.

In modern times the baking of pancakes on Shrove Tuesday, seems to have become another revenue opportunity for supermarkets who push the supply of pre-packaged pancake mixes in their catalogues leading up to the beginning of the Lenten season.

For the Catholic community, celebrating the pancake indulgence of Shrove Tuesday with family and friends heralds the more measured Lenten season. The 40 days of Lent gifts us contemplative time to recognise our blessings and enact actions and words of kindness, forgiveness, love and gratitude, leading to the transformative experience of easter.

This year, instead of selling pancakes at school we encourage families to continue OR start their own tradition of making and sharing pancakes with their loved ones at home. Take a snap of you making or eating pancakes together and send your happy snaps to Social Justice Coordinator, Mrs Sadler or Sarah Tolan, Student Justice Leader, to feature in our socials and our seasonal presentations.

Sarah’s email: tolans26@ignatius.vic.edu.au

Mrs Sadler’s email: sadlern@ignatius.vic.edu.au

Here’s some help to get you going!

My ‘Never Fail’ Pancake Recipe (Mrs Sadler)

Take…

¾ cup plain flour (sifted)

¾ cup self raising flour (sifted)

Pinch salt

Heaped teaspoon white sugar

Place all of thes in a mixing bowl and make a well in the centre then add…

1 egg (lightly beaten)

11/2 cups milk (skim is best)

Stir this with a wooden spoon or whisk until the mixture is smooth. Add a little cold water if it is a bit too gluggy.

Place a knob of butter and a dash of canola oil into a nice hot frying pan.

Spoon large spoonfuls of batter onto the pan allowing them to spread.

When bubbles appear in the batter, the pancakes are ready to flip.

Leave for a minute on the flip side and then remove on to a plate.

Serve warm with slices of banana, blueberries, Greek yoghurt and a sprinkle of honey - delicious!