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 had back in the ’70s & ’80s for pancake Tuesday. This recipe is how my mum made pancakes. She would serve them with castor sugar, lemon, golden syrup or even lemon curd (my personal favourite). 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. Although they aren’t as light though in the end. If you have a gang double or trebble the quantities.
- 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 center, crack in the eggs, 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 5-10minutes 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. Now 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.