Irish Pancakes
I was a little bit late posting this, but Pancake Tuesday is my favourite day of the year. This is the way my Mam makes it and it’s such a reminder of my childhood when I make it this way.
I think you’re meant to leave the batter to rest for 30 minutes, but I rarely do this! :)
Waiting for this side to be dry so we can flip it and it not go everwhere.
Savoury or sweet? I always go sweet!
- 20 Pancakes
- 5 minutes
- 40 minutes
Ingredients
Pancake Batter
- 450g (16oz) of Plain Flour
- 450-600ml (15-20 fl oz) of milk
- 3 Eggs
Pancake Frying
- 1 tsp of Butter/Oil per Pancake
Directions
Pancake Batter
- (Optional) The first thing I do is separate the egg whites from the egg yoke and then beat the egg whites with an electric whisk until I have stiff white peaks.
- In a mixing bowl sift the flour.
- Add in the eggs and mix.
- Slowly and in the milk and mix every time you add in a bit.
Frying the Pancakes
- Some people like to fry the pancakes in butter but I like to use Olive Oil. (Probably not the healthiest)
- When you have lightly greased the frying pan with the butter/oil and it has come to temperature, add some of the pancake batter.
- When the top side is no longer wet, flip it over.
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