Irish Pancakes for Shrove Tuesday(Pancake Day)

Lynn Clay

By
@LavenderLynn

This recipe came from irishamericanmom.com


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Rating:
★★★★★ 2 votes
Comments:
Serves:
This recipe yields between 12 to 15, 8-inch pancakes, depending on how thickly they are poured.
Prep:
10 Min
Cook:
30 Min
Method:
Griddle

Ingredients

1 c
flour
1/2 tsp
salt
4 large
eggs
1 1/2 c
milk
1/4 stick
butter (2 oz melted)
1/4 stick
melted butter (for frying)
•fresh squeezed lemon juice (2 lemons)
1/4 - 1/2 c
•1/4 to 1/2 cup sugar (for serving)

Step-By-Step

1Make a batter by whisking together the flour, salt, eggs and milk.

2Add the melted butter and continue to whisk to form a smooth, thin batter

3Heat an 8-inch skillet over medium-high heat, and brush with melted butter.

4Pour about 1/4 cup of batter into the pan and tilt the pan from side to side to cover it in a thin layer of batter.

5Reduce to medium heat. When the top is beginning to look dry after 1 to 2 minutes, flip the pancake and continue to cook for an additional 30 seconds to 1 minute on the second side.

6Transfer the cooked pancake or crêpe to a plate, and cover with foil to keep warm. Repeat with the remaining batter

7When the pancakes are cooked, pour 1 to 2 teaspoons of lemon juice on the inside of each pancake, then sprinkle with sugar. Roll each pancake to form a cylindrical shape. Serve immediately.

8Alternative pancake fillings include jam, chocolate spread, maple syrup or golden syrup

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Irish