One of Easter’s celebration days, Shrove Tuesday, celebrated this year on 5 March, has unusual beginnings. Also known as Pancake Day, it began as a way to use up the luxury ingredients in the household ready for people to fast during Lent. Eggs and milk (prized items in poorer times) combined with some flour make pancakes! Add berries and cream on top and you have a celebration!
It’s fitting that Café All Sorts, who’ve supplied this recipe, is a community hub that welcomes its patrons to enjoy a coffee, cake or a light meal overlooking one of the Gold Coast’s most famous surf breaks.
Café All Sorts’ menu caters for and welcomes ‘all sorts’ of diners, from those wanting traditional to modern, free-range to sweet treats. It fills many purposes as a place to read the paper, have a chat, dine solo looking out to the beach, or as part of a group using the space inside the restaurant.
Café All Sorts has shared their pancake recipe to help you celebrate Pancake Day:
Café All Sorts, 34 Musgrave Street, Coolangatta Ph: 07 5536 9612
Read our review of Café All Sorts here.
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- 1 3/4 cups milk
- 2 eggs
- 2 cups self-raising flour
- 1 tsp vanilla essence
- 1 tsp baking powder
- 500 grams frozen berries
- 1/4 cup caster sugar
- 2 cinnamon quills
Ingredients
Berry / Cinnamon Compote
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- Combine and whisk milk eggs and vanilla together in a large bowl. Sift flour and baking powder into same bowl and stir in sugar.
- Heat a nonstick pan with a little bit of butter, then cook using roughly 1/4 cup per pancake till it bubbles on one side. Flip the pancake and cook until golden brown. Repeat till you have the desired number of pancakes.
- Place berries, sugar and cinnamon quill over low heat in another saucepan for approximately 15 minutes or until sugar has dissolved. Remove from heat and allow to cool down. Once cooled, pour over pancakes and serve with seasonal fruit and vanilla bean ice cream.