Irish Pancakes for Shrove Tuesday(Pancake Day)
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Family Tested & Approved
This recipe yields between 12 to 15, 8-inch pancakes, depending on how thickly they are poured.
butter (2 oz melted)
melted butter (for frying)
•fresh squeezed lemon juice (2 lemons)
1/4 - 1/2
•1/4 to 1/2 cup sugar (for serving)
Make a batter by whisking together the flour, salt, eggs and milk.
Add the melted butter and continue to whisk to form a smooth, thin batter
Heat an 8-inch skillet over medium-high heat, and brush with melted butter.
Pour 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.
Reduce 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.
Transfer the cooked pancake or crêpe to a plate, and cover with foil to keep warm. Repeat with the remaining batter
When 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.
Alternative pancake fillings include jam, chocolate spread, maple syrup or golden syrup