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Wednesday, February 18, 2015

Fastelavn / Pancake Day

I like discovering new national events I never knew about before. The weirder the better. The more I can collect to celebrate, the funner a year becomes. I just discovered Fastelavn. It is a Danish holiday (also celebrated in Norway, but not so much in Sweden, oddly), timing-wise similar to Pancake Day. Also similar to Pancake Day in that there is a special, rich food associated with it. In this case it is buns: the Danish ones are cream-filled puff buns, all different fillings and toppings, called Fastelavnboller. The Swedish equivalent is called Semla, more bready, with cardamom. But there the similarity to Pancake Day ends. Children get dressed up in all sorts of costumes, and go out asking for buns or money, similar to Halloween. There is also a thing with barrel breaking. Apparently this originally involved putting a black cat in a barrel and smashing it up (perhaps for luck, since black cats are supposed to be unlucky?). But now it is more like a pinata, with kids bashing at a barrel strung up and full of sweets until it breaks.

So anyway, we ate one bun, with some sort of mildly almondy filling and a blob of chocolate icing on top. Mixing it up, we also had pancakes for breakfast yesterday. Since I am being vegetarian at the moment they were fully rounded dairy and egg -full pancakes - I used Delia's foolproof recipe, which I have used many times before. And our current place has a dreamy induction hob and nice non-stick pans, so there was none of the disastrousness of last year's attempts...

(makes about a dozen)

110g plain flour
pinch of salt
2 eggs
200 ml milk mixed with 75 ml water
butter, about 50 g

Sieve flour and salt into a bowl. Make a well in the middle and whisk in the eggs, adding milk gradually when it starts to thicken. It should whisk up nicely without lumps if you keep it gradual - just keep whisking if it seems lumpy and it should sort itself out. This batter will keep in the fridge overnight if desired, or can be used straight away.

When ready to make pancakes, melt butter in a small nonstick frying pan. Pour a couple tbsp melted butter into the batter and whisk. Put about 3/4 ladleful into hot pan at a time, tip to distribute, and then cook for a few minutes on each side until done.


We ate some with lemon and sugar, and some breakfasty ones with banana, yoghurt, honey, dried fruit and seeds.

If you have too much batter, you can either keep the batter til later, or you can make more pancakes and keep them in the fridge or freezer - they reheat very easily in a frying pan.
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