It’s Shrove Tuesday!!

Have you had your shroves* yet? We had buckwheat shroves for breakfast – using about one part buckwheat flour and 3 parts all purpose flour, and yoghurt instead of milk. (It’s basically our waffle recipe.) They were really good with the intensely apricotty apricot jam I made on the weekend. Even though one of us (not me) always pours maple syrup over his shroves, it was corroborated that apricot jam works as well. And yet the rest of those shroves (not mine) were eaten with maple syrup poured overtop. But I’m not complaining. It means more apricot jam for me.

*shrove [shrov] pl. shroves (n) ; a thin cake made from panfried batter and served on Shrove Tuesday, aka Mardi Gras, which falls on the day before Ash Wednesday, or the beginning of Lent.
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  • Barbara

    We had shroves for dessert. By coincidence, we had Buckwheat Shroves too! We never have buckwheat, but my husband got some today (double !) so I tried it. The recipe I found ( had half buckwheat/half white flour. It was Much Stronger than the Aunt Jemima buckwheat pancakes I loved as a kid. I wouldn’t put so much buckwheat in again. But they were lovely and fluffy.

    I had mine (as always) with butter and warm maple syrup. My husband had his (today, many variations are possible for him) with yogurt and corn syrup (!).

  • ejm

    Our shroves were quite fluffy and for my taste, had EXACTLY the right amount of buckwheat in them.

    Yoghurt I can imagine but corn syrup??? Eeewwwww! I’m partial to cheddar cheese and honey if there isn’t any apricot jam.

  • David

    I love pancake day. It gives me the chance to show off by tossing the pancakes in the air to flip them with the crepe pan we bought in France. I love the way this pan gets them thin with leopard spots on the second side. I didn’t get a chance to eat any this year but my kids ate them drizzled with Lyle’s Golden Syrup and lemon juice and then rolled up.

  • ejm

    I’ve always wished I had the nerve to toss pancakes in the air but have never summoned the courage. It just seems too daunting to have to clean batter from one’s hair. Also, we use a cast iron griddle to make pancakes – very very hard to toss a cast iron griddle.

    But those thin French style crepes are wonderful, aren’t they? What does the pan look like, David, and what material is it?

    I was reading about the tradition of tossing crepes in Chocolate and Zucchini – Des Crêpes!. I have this vision of hundreds of French mice lurking on the highest cupboards and tying their bibs on in preparation for MardiGras.