Irish Pancakes For Shrove Tuesdaypancake Day Recipes

Steps:

• 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

Steps:

• Preheat oven to 350°F. Blend first 6 ingredients in blender. Gradually add flour; blend until smooth. Let stand 15 minutes.
• Heat medium nonstick skillet over medium-high heat. Brush with butter. Add 2 generous tablespoons batter, tilting pan to coat bottom. Cook until golden on bottom, about 45 seconds. Turn pancake over. Cook until bottom is speckled with brown, about 30 seconds. Turn out onto paper towel. Cover with another paper towel. Repeat with remaining batter, brushing skillet with butter as needed.
• Butter ovenproof dish. Sift powdered sugar over speckled side of each pancake, then sprinkle lightly with lemon juice; fold pancakes into quarters. Overlap pancakes in prepared dish. Cover; bake until heated through, about 10 minutes. Serve with more powdered sugar and lemon juice.

Steps:

• You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.
• Sift the flour and a pinch of salt into a large bowl. Make a well in the centre with the back of a spoon then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
• Pour the pancake batter into a jug or a bowl with a pouring lip.
• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. (I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan.) Pancakes should always be cooked in butter.
• Melt 2 oz of butter in a pan, pour the excess in to a bowl; then add 2 tablespoons of the melted butter to the batter and whisk it inches.
• Pour the batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
• Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
• If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160°C Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
• TO SERVE.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up into long tubes. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon.
• To FREEZE.
• Pancakes freeze VERY well, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.