Pancake Tuesday: what to expect when eating out

Pancake Tuesday is the Tuesday before Ash Wednesday, and in Ireland and Britain it is the day many people eat pancakes. The calendar date changes each year, so check a current calendar. Cafes and restaurants often add pancakes to the menu around it, and some make them the headline.

When it falls

It is the day before Ash Wednesday, which moves from year to year with Easter. Because the date shifts, look it up rather than relying on last year's. If you are planning to eat out, check which places are serving pancakes and book if you want a table.

What a pancake is

Here a pancake is usually a thin, crepe-style pancake, made from a batter of flour, egg and milk, cooked in a hot pan and flipped. It is not the thick American style, though you will see both on menus, especially at brunch. A traditional topping is lemon and sugar. Others include jam, syrup, chocolate spread, fruit and ice cream, or savoury fillings such as cheese and ham.

What a good pancake looks like

A good thin pancake is golden-brown with lacy edges, light and slightly crisp at the rim, and soft in the middle. It should not be thick or rubbery. A good thick pancake is fluffy, with a golden surface and an even rise.

The topping should enhance, not smother. A plain lemon and sugar pancake is a good test of the batter.

Where to find them

Cafes and brunch places lead, and some restaurants offer a pancake dessert. Specialist pancake houses exist in larger towns. Check opening hours and booking rules, because popular places fill up on the day.

Ordering tips

Ask what is in the batter and what the toppings contain. Pancakes typically contain wheat, egg and milk. Gluten free and vegan batters are available in some places, but ask. A pancake that looks plain may be cooked in butter, so check.

With children

Pancakes are popular with children, and a lot of places make a fuss of the day. Check whether they have a children's portion, and be ready for a queue.

Making your own

If you cook at home, the batter is simple and cheap. The trick is a hot pan, a thin layer and a confident flip. If you would rather leave it to someone else, a cafe will do it.

Making the most of the day at home

If you are cooking, the batter keeps well, so make it an hour ahead and let it rest. Use a hot, lightly oiled pan and pour just enough to coat the base. Flip when the edges lift. Keep finished pancakes warm in a low oven under a clean cloth, and put out a range of toppings so that everyone can choose. Children enjoy tossing their own, if you have a mop ready.

A savoury twist

Pancakes are not only sweet. A thin pancake with grated cheese and ham, or with spinach and an egg, makes a good light supper. Many cafes offer a savoury option on the day. If you are eating out, ask whether there is one, and whether the batter is made without anything you avoid.

Finding a good place on Mosey

Look at photographs from recent diners. A page of golden, lacy pancakes tells you more than a star average. Check the hours and whether a place takes bookings.