Pancake tradition on Shrove Tuesday

MasterChef winner's delicious recipe for apple cinnamon pancakes.
Making pancakes on Shrove Tuesday is traditionally a way of using up butter, flour, eggs and sugar before Lent begins.

Posted on Tuesday 9 February

Julie Goodwin became a household name after she was judged the first winner of MasterChef Australia in 2009. More than 4 million viewers saw her take out the title in a reality TV format that brought families together and had a positive, affirming message.

Julie and her husband, Mick, raised their three sons on the Central Coast where they are well connected within the Catholic parish of Our Lady of the Rosary at Wyoming.

MasterChef has gone from strength to strength, and Julie is now the author of a number of cookbooks and magazine columns and holds cooking classes and events at Julie’s Place, where people can meet, cook together, and share and enjoy the food they have made.

Today is Shrove Tuesday, sometimes known as Pancake Tuesday, when cooking pancakes is traditionally a way of using up butter, flour, eggs and sugar that are associated with rich food before Lent begins tomorrow on Ash Wednesday. The six weeks of Lent is a time of reflection, fasting and ‘alms’ giving before Easter.

You will find this pancake recipe on Julie’s website where she has a blog, videos and much more.

Julie’s apple cinnamon pancakes

Makes 8

Prep time: 12 minutes
Cooking time: 3 minutes per batch


2 granny smith apples, peeled and diced

1 cup (150g) self-raising flour

¼ cup (55g) caster sugar

½ teaspoon cinnamon

1 cup (250 ml) milk

1 egg

melted butter, to brush pan


In a small pot over medium high heat, or in a covered container in the microwave, cook the apples until soft.

To make the pancakes, sift the flour into a bowl and stir in the sugar and cinnamon. Make a well in the centre. Whisk the buttermilk and egg together, and stir gently into the flour mixture along with the apple.

Heat a frying pan over medium-low heat and spray with oil. Pour ¼ cup of batter into the pan and swirl. Cook for 2 minutes or until bubbles form on the surface.

Turn and cook a further 1 minute, or until cooked through. Repeat with the remaining mixture, then serve with maple syrup and whipped cream, or vanilla yoghurt.


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