Catch it if you can!

Running shoes? Check.

Apron? Check. 

Frying pan? Check.

Pancake? Check.

Ready? Go!

It was the Pancake Day race. 

Ladies from Kansas raced ladies from England. Each tossed her pancake in the air as she ran. England’s Katie Godof won.

 

READ MORE: Ladies of Liberal, Kansas, have raced women from Olney, England, for 70 years. But the race in Olney has been going on for 575 years. It is a way to be silly before Lent begins. Lent is the 40 days before Easter. Many people give up sweet or fattening foods or other favorite things during Lent. They remember that Jesus gave up his life for sinners. Romans 5:8 tells us, “God shows His love for us in that while we were still sinners, Christ died for us.”

 

Lesson #5: ​Pancake Geography.​ Take a look at how pancakes are made in other countries around the world. Make this a geography and a tasting lesson! According to ​www.bettycrocker.com, the very first written record of warm pancakes was found in the writings of a poet in Greece about 600 B.C. Present-day Greek tiganites are not made with eggs or milk. They are fluffy and are served with honey, walnuts, and cinnamon. Crepes are the French pancake and pfannkuchen are served in Germany. Injera batter from Ethiopia is made with a grain called teff and fermented before cooking. The pancake is spongy. Ripe bananas and tapioca flour are all that is needed for kabalagala (kabs) in Uganda. You will find pikelets, thick mini-pancakes topped with jam or whipped cream and eaten cold, in Australia and New Zealand. China’s cong you bing pancakes are made with dough, not batter, and served with soy or garlic sauce. You’d better try these for dinner!