Irish Pancakes

Irish Pancakes

2 cups flour
1/2 tsp. salt
2 1/2 cups whole milk
2 eggs
1 oz. unsalted butter
Additional butter for frying
granulated sugar
lemon juice

1. Beat the milk and eggs together in a bowl. In another bowl, sift the flour and salt together; add half the milk and egg mixture, stirring constantly.
2. Melt the butter and whisk it in. Whisk in the rest of the remaining milk and egg mixture.
3. Allow the batter to stand at least ten minutes and whisk again.
4. Melt 1 tbsp. butter in frying pan.  Pour about 1/4 cup of batter into the pan, tilting it from side to side to spread the batter all around in a thin layer. Cook for 1 to 2 minutes.  The pancake is ready to flip when the upper side is looking dry. Flip the pancake and cook the other side. If legends are true I am surprised I am not single because flipping is not my thing. This is usually an awkward turn over with a spatula but hopefully you will have more luck.

Finally, sprinkle with sugar and lemon juice, roll up and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *