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.