Irish Pancakes with Sugar and Lemon
Contributor’s Note: Irish pancakes are more similar to crepes than American style pancakes, so this batter will be much thinner in consistency.
- ½ cup (110 grams) plain flour
- pinch (about 1/8 teaspoon) of salt*
- 2 large eggs
- ¾ cup (200 milliliters) milk mixed
- 1/3 cup (75 milliliters) plain water
- 4 tablespoons (50 grams) unsalted butter*
- caster sugar, lemon juice
Contributor’s Note: If you’re using salted butter, you can omit the salt in this recipe.
Into a large bowl, sift the flour and salt* into a large mixing bowl with the sieve to get the lumps out.
Make a well in the centre of the flour and break the eggs into it. Using a whisk, mix well. Use a rubber spatula to be sure you get the flour on the edges of the bowl.
In a small bowl, mix the milk and water together, then gradually add this to the flour and egg mixture as you continue whisking. Again, use a rubber spatula to get the bits on the side of the bowl, whisking them into the batter.
Set the batter side while you prepare too cook the pancakes.
Contributor’s Note: Special crepe or Irish pancake pans are available but for most users, a traditional medium size nonstick skillet is perfect.
Place a medium size pot on the stove and fill about 1/3 with water and bring to a simmer. Place a serving plate on top of the pot to use as a warming plate for your finished pancakes.
Preheat your skillet on high and quickly melt the butter in it. Turn the skillet down to medium heat.
Take 2 tablespoons of the melted butter and put into your batter and quickly whisk in.
Put the remaining butter into a small dish and set aside and use when needed to lubricate the pan, using a paper towel to spread the butter on the skillet.
Before beginning to prepare the pancakes for serving, do a test pancake. Using 1/3 cup measuring cup, pour some batter into the skillet. As soon as the batter hits the skillet, lift it from the heat and tilt it around to spread the batter in a circular shape. Let it cook for a minute or two. Use the edge of a thin spatula or a butter knife to see if the bottom has begun to brown. If so, carefully flip the pancake and let it continue cooking until browned. This should take less than half a minute if the skillet is at the proper temperature.
Remove the pancake to your warming plate. Repeat the above until all of your batter has been used and you have a stack of pancakes on the warming plate. If needed, use some of the reserved melted butter to lubricate the skillet between pancakes.
Contributor’s Note: If you have greaseproof paper, you can use a sheet between each pancake to keep them dry.
To serve, sprinkle each pancake with fresh squeezed lemon juice and a little caster sugar. Roll or fold into quarters and serve with a side of extra lemon juice and sugar on the side.
Alternatively, omit the lemon and sugar and use your favorite flavors: butter and maple syrup, Nutella, fresh preserves, fresh slices soft fruits, etc.