These are the pancakes I know & love. It’s simple, and uncomplicated, unlike the mass-marketed American pancake. These are what every Irish household would have back in the ’70s & ’80s for pancake Tuesday. This recipe comes right out of a book belonging to my mammy which cost a shilling! And its serving suggestion is to “Turn the pancake onto a sheet of paper dredged with castor sugar. Sprinkle with a little lemon juice, roll & serve”. I love the simplicity of it. I have also been known to put all the ingredients into the bowl at once and give a mighty whisk. They aren’t as light though in the end.
- 1 egg
- 4ozs. flour
- Pinch of salt
- ½ pint milk
- ½ teaspoon cinnamon (optional and my addition over the years)
- a drop of vanilla extract (optional and my addition to the original)
- To Fry – Lard or clarified fat ( I use real Irish butter & drop of olive oil)
- To Service – Castor Sugar & cut lemon. (Whatever you like really)
- Heat your oven to 170°c to keep pancakes warm while cooking the batch.
- Put the flour salt & cinnamon (if using) into a bowl. Make a well in the centre and crack in the eggs and a little milk & drop of vanilla essence (if using). Mix with a wooden spoon. Allowing the flour to fall gradually from the sides.
- Add about ½ the milk slowly and beat well for about -10minutes to prevent lumps. Then add the remainder of the milk mix in and leave to stand for about 1-2 hours if you can. This will make the batter light. Just give it a quick stir before you cook.
- Heat a small frying pan until its good and hot and add some of the butter. Don’t let the butter burn! ( I use butter with a dash of olive oil to stop it burning)
- Pour in enough batter to cover the bottom of the pan in a thin layer. Cook until set and lightly browned, toss or turn the pancake with a fish slice or flat knife.
- Turn out onto paper dredged with castor sugar or pile on a plate and keep warm in the oven until your finished cooking all the pancakes.
- Serve with a squeeze of lemon juice, castor sugar, goldened syrup or my favourite lemon curd. Roll them (traditional way) or fold like the picture
Note: You can use gluten-free flour for this and non-dairy milk works well. I have also used coconut oil too instead of butter. Coconut milk actually gives a nice twist. We have even added cocoa powder on occasion. But the original is the best.