Description: Irish Pancakes are thin, crepe-like pancakes that are traditionally enjoyed with a sprinkle of lemon juice and sugar or a dollop of jam. These light and delicate pancakes are particularly popular on Pancake Tuesday (Shrove Tuesday) as a way to use up rich ingredients before Lent.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving Size: 4 servings
Ingredients:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 1 tbsp melted butter (plus extra for cooking)
- Lemon juice and granulated sugar or jam, for serving
Instructions:
- Prepare the Batter:
- In a large bowl, sift together the flour and salt. Make a well in the center and gradually whisk in the milk and egg until you have a smooth batter. Stir in the melted butter.
- In a large bowl, sift together the flour and salt. Make a well in the center and gradually whisk in the milk and egg until you have a smooth batter. Stir in the melted butter.
- Rest the Batter:
- Let the batter rest for about 10 minutes. This helps to relax the gluten and results in a lighter pancake.
- Let the batter rest for about 10 minutes. This helps to relax the gluten and results in a lighter pancake.
- Heat the Pan:
- Heat a non-stick frying pan or crepe pan over medium heat. Add a small amount of butter to coat the pan.
- Heat a non-stick frying pan or crepe pan over medium heat. Add a small amount of butter to coat the pan.
- Cook the Pancakes:
- Pour a small ladleful of batter into the pan, swirling it around to evenly coat the bottom. Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown. Flip the pancake and cook for another 1-2 minutes on the other side.
- Pour a small ladleful of batter into the pan, swirling it around to evenly coat the bottom. Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown. Flip the pancake and cook for another 1-2 minutes on the other side.
- Keep Warm:
- Transfer the cooked pancake to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed.
- Transfer the cooked pancake to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve:
- Serve the pancakes warm, sprinkled with lemon juice and sugar, or spread with jam. Roll them up or fold them into quarters before serving.
Enjoy your delicate and delicious Irish Pancakes as a special treat, particularly on Pancake Tuesday, or anytime you crave a simple yet delightful dessert or breakfast!
