GALLERY: Towns celebrate Pancake Day with annual races along Huntingdon High Street
HOARDS of people lined Huntingdon High Street for the town’s annual pancake race.
As tradition, the ‘chain-gang’ race of Huntingdonshire’s mayors kicked off proceedings, followed by the highly competitive retail race, of staff from High Street shops, and children from the district’s schools.
The roles were reversed from last year’s event with St Ives mayor Martin Collier pipping the 2011 champion, and three-time winner, Jeff Dutton, chairman of HDC, to the finish line. Cllr Dutton beat then St Ives mayor David Hodge.
Cllr Collier told The Hunts Post: “It was not quite the hardest thing I’ve had to do as mayor, but it certainly has left me the most breathless. It’s the first time I have won a athletics event since I was 13.”
In his fourth race, Cllr Dutton was under doctor’s orders not to run as he had broken both his heels last year and still had problems with his tendons. “I was in the lead until I flipped the pancake and I lost it in the wind,” he said.
“I thought the one to beat was Huntingdon mayor Alan Mackender-Lawrence as he’s the runner and cyclist of us all but I managed to stay in front of him.”
Ramsey mayor Lisa Duffy, who finished last, may have made more of an impact if she had worn suitable shoes. She said: “It’s hard to run on cobbles wearing high heels, but next time I might bring my trainers.”
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• For the perfect pancakes:
Sift the flour and the salt in to a large bowl and make a well in the middle. Break the eggs into the well then start whisking (either use a whisk or a fork should do) them, gradually incorporating the flour.
In a measuring jug mix the milk and water, then start to pour in a small amount and mixing it all together, then repeat until all the liquid is added.
Whilst the batter is resting, melt the butter in the frying pan (ideally no more than 18cm diameter). When the butter is melted added two tablespoons into the batter and mix. Put the rest in a small bowl to lubricate the pan later.
Get your pan really hot and then turn it down to medium. Put two tablespoons of batter in the pan and make sure the whole base is covered (if not, put more batter in).
After about 30 seconds, start to lift up the edges of the pancake with a palette knife or spatula.
When the pancake is cooked on the bottom, it’s time to test your flipping skills. Either risk chucking your pancake on the floor or ceiling, or use a spatula to turn it over.
Around 30 seconds later, check the bottom is cooked then slide the pancake onto a plate ready to serve.
For the traditional pancake sprinkle sugar over the pancake and drizzle with juice from a fresh lemon. For an exotic twist use a lime or grapefruit instead of lemon.