CUMBRIA'S Harrison Ward - aka 'Fell Foodie' - a popular outdoor cook and mental health advocate, was out and about this week cooking up some of his favourite dishes on the fell tops, to mark Pancake Day today.
31 year-old Harrison said: “With the horrendous downpours and destructive winds of Storms Dudley, Eunice and Franklin still fresh in the memory, it may seem like a funny time to talk about the onset of spring.
"However, despite all the vile weather that February seems to have thrown at us, I am inclined to be optimistic.
"And, if any more evidence were needed that spring is approaching, this week is Shrove Tuesday - traditionally a final day of indulgence before the fasting that comes with Lent.
“I’m not too great at fasting, but I do like an excuse for a bit of indulgence, especially if that excuse comes in the form of pancakes.
"In fact, pancakes are a dish that works well in the mountains, especially as a breakfast after a night camping out in the fells.
“The great thing about pancakes is that you can pour the readymade mixture into a flask or just an old milk container or plastic bottle.
"You can then carry the mixture out with you into the hills, along with a stove and a pan. When breakfast time comes all you need to do is melt a few cubes of butter in the pan and then gradually pour in the mixture, a little at a time.
"Flip the pancakes when bubbles come to the surface. I like to serve them with blueberries and Maple syrup.
"Then, all you have to do is fill up your plate, sit back and enjoy the view.
Harrison was born in Carlisle but now lives in Ambleside. He added: “One of my favourite memories of breakfast in the Lakes involves sitting on top of Side Pike, overlooking Great Langdale, and munching these pancakes as the sun rose.
"It was early March, I was with two good friends, and we were treated to an extraordinary display as the golden light gradually crept up the flanks of the Langdale Pikes.
"You see, it can be beautiful at this time of year when it wants to!”
Fell Foodie’s go-to recipe for American style Pancakes
250g Plain Flour, 250ml Milk, 2 Eggs, 1 tsp Baking Powder, Salt & Butter
Whilst at home, mix your dry ingredients together, flour, baking powder and Salt.
In a separate bowl, beat 2 eggs and add in 250ml milk. Combine slowly with dry ingredients and whisk until mixture is smooth with no lumps. Pour into a container that is easy to transport and pour, an old plastic bottle, flask (keeps mixture cold too) or milk container works well. Heat your pan over your stove and melt a few cubes of butter. Pour the mixture into the pan, a little at a time. Flip pancake when bubbles come to the surface. Repeat until mixture is used then serve with toppings of your choosing. Blueberries and Maple Syrup works well!
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