Irish Pancakes for Shrove Tuesday(Pancake Day)

★★★★★ 2 Reviews
LavenderLynn avatar
By Lynn Clay
from Portland, OR

This recipe came from

serves This recipe yields between 12 to 15, 8-inch pancakes, depending on how thickly they are poured.
prep time 10 Min
cook time 30 Min
method Griddle


  • 1 c
  • 1/2 tsp
  • 4 lg
  • 1 1/2 c
  • 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)

How To Make

  • 1
    Make a batter by whisking together the flour, salt, eggs and milk.
  • 2
    Add the melted butter and continue to whisk to form a smooth, thin batter
  • 3
    Heat an 8-inch skillet over medium-high heat, and brush with melted butter.
  • 4
    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.
  • 5
    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.
  • 6
    Transfer the cooked pancake or crêpe to a plate, and cover with foil to keep warm. Repeat with the remaining batter
  • 7
    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.
  • 8
    Alternative pancake fillings include jam, chocolate spread, maple syrup or golden syrup

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