Abhainn Rí Team
February 7, 2016
We all loved pancake Tuesday in Ireland as children. It meant that you would get a great stack of pancakes served in our house with lemon juice, sugar and lightly whipped cream. If you were very lucky your Mammy like ours would make far too much batter so they were also cooked for breakfast the next morning.
We look forward to carrying on the tradition each year in our home.
Traditional Irish Pancakes
125g / 4oz Plain Flour
Pinch of Salt
300ml / 1/2 pint Milk
Oil for frying
Sieve flour and salt into a bowl.
Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
Pour batter into a jug and allow to stand for about 30 minutes.
Brush frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
Fry until bubbles appear on top. Turn and fry the other side until golden brown.
Stack pancakes on a large plate, as they are cooked.
Sprinkle with sugar and lemon juice and some lightly whipped cream on the side.
Tip: Make several times the recipe because when you start eating them you never have enough.