Irish Pancakes For Shrove Tuesdaypancake Day Recipes
SHROVE TUESDAY PANCAKES
Provided by Peggie O'Kennedy
Yield Makes about 18
Number Of Ingredients 10
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.
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- Blend or whisk vigorously the eggs, milk, melted butter, sugar, lemon zest, vanilla, and salt. A blender works great, but it can also be done whisking by hand. Gradually add flour; blend until smooth. Let stand 15 minutes.
- Heat a medium nonstick skillet over medium-high heat. Brush with butter. Using a 1/4 cup measure, pour the batter into the bottom of the pan, tilting to coat and form a circle. Cook until the bottom is golden brown, about 30 to 45 seconds. Using a spatula, turn the pancake.
- Cook the flipped side until the bottom becomes brown and speckled; about 30 seconds. Turn out onto paper towel. Cover with another paper towel. Repeat this process until all of the pancake batter has been used. Brush the skillet with melted butter as needed.
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