Pancake Day: Pancakes with a Cornish Twist

February 12th, 2021

With pancake day on the horizon, we take a look at the history of the celebration and how you can add a little Cornish twist to the classic pancake to get that holiday feeling!


Although travelling still isn’t possible due to restrictions, we can still look forward to trips in the near future! Once COVID restrictions begin to ease, why not visit our luxury cottages in Cornwall to enjoy some classic Cornish treats against a stunning Cornish backdrop?


In the meantime, try out these Cornish-inspired pancakes!


Why Do We Celebrate Pancake Day?

With all the excitement around eating the tasty treats themselves, it can be easy to forget what pancake day is really all about!


More officially known as Shrove Tuesday, Pancake Day is a celebration before the start of Lent on Ash Wednesday. Celebrated 47 days before Easter, it falls on a different Tuesday each year.


For Christians, Lent is a time of fasting during the 40 days leading up to Easter. Traditionally, Shrove Tuesday was a day to confess your sins and be ‘shriven’ or absolved before the period of penance during Lent.


For those that observe Lent, Shrove Tuesday was the last opportunity to use foods like eggs or butter – pancakes are the perfect way to use such ingredients!


Traditionally, the four main pancake ingredients are also said to represent four significant elements surrounding the approach to Easter – these being:


Flour – the staff of life
Milk – purity
Eggs – creation
Salt – wholesomeness


And there you have it – the Pancake Day we know and love today was born!


A plate of pancakes

How to Makes Pancakes with a Cornish Twist

Any kind of pancake will follow the same basic recipe. To start off your Cornish pancakes, use the recipe below to make a batch of twelve.



• 100g plain flour
• 2 large eggs
• 300ml milk
• Pinch of salt
• 50g butter



1) Sieve the flour into a bowl and gradually whisk in the eggs, milk and salt, until a smooth batter is formed.


2) Heat your frying pan on a medium heat and melt a sliver of butter. When hot, pour a thin layer of batter into the pan, heating on high for thirty seconds before reducing the heat and flipping the pancake. Cook on a medium heat for a minute or so, until golden on both sides.


3) Repeat this process with the rest of the mixture. You can keep the pancakes warm in a low-heated oven or eat them straight away.


4) Serve the pancakes with one of the delicious Cornish topping ideas below!


Cornish Pancake Topping Ideas

When it comes to quality local produce, you’ll rarely find any better than what Cornwall has to offer. With famous ice cream and clotted cream, as well as renowned seafood, there are plenty of both sweet and savoury topping ideas for those looking to add Cornish twist to their Pancake Day celebrations!


Cornish Clotted Cream – It’s the obvious choice, and sure to taste delicious with a heaping of jam or fresh fruit like strawberries, blueberries or raspberries!


Cornish Ice Cream – Another delightfully creamy option. Just a spoonful of the beloved Cornish ice cream would make a heavenly topping, but add some sliced banana, chocolate chips or even a taste of Cornish fudge, and you’ll have created something truly indulgent!


Savoury Seafood Options – Although many tend to favour sweet pancakes, they can also work exceptionally well with savoury toppings. Why not get inventive with your pancakes and add things like cod, haddock or salmon, or get even more decadent with shellfish like lobster, crab or prawns?


Cornish Brie – Another great savoury option, especially if you can get your hands on true Cornish brie. The heat from the pancakes will help melt the brie, giving you a deliciously cheesy treat. Adding garlic mushrooms or ham can elevate this savoury idea even more!


What’s your topping of choice? Let us know whether you opt for any of our Cornish-inspired pancake ideas on our social media!

Traditional Cornish Pasty Recipe to Warm You this Winter

December 14th, 2017

With snow falling all around and the weather getting colder every day, there is nothing better than a tasty Cornish pasty to warm away the winter chills. The pasty in Cornwall originates from the 17th century, when the miners in the area needed a filling all-in-one meal that would withstand a trip down a mine shaft. Typically a pasty consists of a vegetable and meat filling within a pastry circle, featuring one thicker, crimped crust.

The flour used for the shortcrust pastry should be stronger than normal, as the extra strength in the gluten is needed to produce a pastry that is strong and pliable. Beef skirt is typically used in Cornish pasties as it has no gristle and minimal fat, and also as it cooks in the same amount of time as the vegetables used. For the potatoes, use a firm waxy variety such as a Maris Peer, as floury potatoes tend to disintegrate and go to mash.

Recipe to make six traditional Cornish pasties:


Shortcrust pastry:

500g strong bread flour

120g lard

125g Cornish butter

1 tsp salt

175ml cold water

For the filling:

450g quality beef skirt, cut into cubes

450g potato, diced

250g swede, diced

200g onion, sliced

Beaten egg to glaze

Salt and pepper


1- Rub the lard and butter into the flour until it resembles breadcrumbs.


2- Gradually add a small amount of water to bring the mixture together and knead until the pastry feels elastic.


3- Cover the pastry with cling film and leave it to rest in the fridge for around three hours. This will help make the rolling stage easier.


4- Roll the pastry out and cut circles of approximately 20cm diameter. A side plate is a great size to use a guide.


5- Layer all of the vegetables and meat on to the pastry and season.


6- Bring the pastry together and crimp the edges. To do this, gently brush the edge of the pastry with water, then fold one half of the pastry over the filling to the other, and squeeze the edges together firmly. Use your index finger and thumb to twist the edge of the pastry over to form the crimp. Repeat this the entire way along the edge of the pasty. Tuck the corners in underneath.


7- Glaze the pasty using a beaten egg.


8- Bake for 50-55 minutes at 165 degrees C


If you would rather try a genuine Cornish pasty in their home county, why not look for luxury family Christmas holidays in Cornwall and enjoy getting warm with a delicious bite!