As Pancake Tuesday approaches, Ireland’s egg industry is preparing itself for a busy few days. “Ireland’s annual egg sales traditionally peak on Pancake Tuesday and it is estimated consumers will enjoy approximately 20 million eggs” according to Teresa Brophy, Consumer and Trade Marketing Manager, Bord Bia.
The figures were released today as Bord Bia launched three new ‘step by step’ videos on how to create the perfect pancakes. The easy to follow videos offer guidance on how to prepare Pancakes with Sweet Toppings, American Stack Style Pancakes and those with Savoury Toppings.
Bord Bia is also urging consumers to stock up on Bord Bia Quality Assured Eggs which have been produced to Bord Bia’s highest quality standards.
Bord Bia’s Top Tips for pancake novices:
1. Don’t overbeat the batter
2. Batter for traditional pancakes can be made in advance. However, American style pancakes which include a rising agent like baking powder, should be used immediately.
3. A non-stick pan is vital!
4. Use a little oil or butter to grease the pan. If using butter, be careful not to let it burn.
5. Finally, don’t despair if your first attempt isn’t perfect. You may need a couple of practice pancakes to get the heat right.
While the traditional Irish pancake with lemon and sugar remains popular, many households are now opting for savoury pancakes as a main meal or for more exotic and sweet pancakes with berries, compotes or sauces. With a never ending choice of fillings and toppings, Bord Bia has compiled some of its favourites:
– Apples sautéed in a little butter and flavoured with a pinch of cinnamon
– Smoked salmon and crème fraiche
– Grated Cheese and Crispy Quality Assured Bacon
– Berries and yoghurt or lemon curd
– Lemon Curd and Crème Fraiche
– Apple syrup or Honey
– Sautéed Mushrooms with Bord Bia Quality Assured Ham
– Nut Butter or chocolate spread and seeds
Fact Stack about Pancakes
1. It is called Pancake Tuesday because it is the day traditionally for eating pancakes as they were a way to use up any stocks of milk, butter and eggs which were forbidden during the abstinence of Lent.
2. The pancake is a thin flat product made from a mixture of eggs, flour and milk. The base ingredients of the Irish pancake are flour, egg, salt and milk.
3. Eggs are a key ingredient for pancakes – Irish consumers spent €103 million on eggs last year and we now produce some 551 million eggs annually.
4. Traditionally in Ireland, there were five different variants of pancakes – Beesting, buttermilk, oatmeal, boxty and the fruit pancake. Pancakes enjoy a long history with the Irish diet and according to James Joyce, Beesting pancakes were very popular during the 7th and 8th centuries. (Ireland’s Traditional Foods by Cathal Cawan and Regina Sexton, Teagasc 1997)
5. Last year, the Coeliac Society of Ireland created the World’s Largest Gluten-Free Pancake, while the Guinness Book of Records also house more pancake records.
Photograpy by Alan Rowlette Photography