Pancake Day events in Kent in 2020 and a basic pancake recipe for cooking with the kids
Easy peasy... and don't forget the lemons for squeezing!
Shrove Tuesday - or Pancake Day - is here and parents across the county are likely to be reaching for the frying pans and the most basic of ingredients. Scroll down for a basic pancake recipe
There will also be a few well-organised and highly contested pancake races in some of Kent's towns and villages.
In Hollingbourne it is the10th annual pancake race and villagers, school children and WI members are due to gather in Lance Memorial Field for an afternoon of races, refreshments and merriment from 1.30pm.
In Westgate's Station Road, it will be frying pans at the ready from 10am whilst hassled parents who don't have time to whip - or flip - up a pancake feast should head to Cassie's Bar in Tunbridge Wells.
Five pancakes for £5 is the offer at the town's indoor bowls club in High Woods Lane, plus plenty of sweet treats, ice cream and sauces as toppings.
The offer is available from 2pm until 8pm.
Whilst branches of McDonald's have announced they will also be serving their breakfast pancakes throughout the day on Tuesday for anyone looking for Shrove Tuesday treats.
But if you're determined to have a flippin' good time with the kids at home, here's our basic pancake recipe perfect from some after-school snacks...
HOW TO MAKE A PANCAKE
You will need:
- 100g plain flour
- 2 large eggs
- 300ml milk
- 1 tbsp sunflower or vegetable oil, plus a little extra for frying
- Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 minutes to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for one minute on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.