Irish Pancakes


Prep time20 minutes


Irish Pancakes

Irish pancakes are not like American pancakes. They are thinner, closer to a crepe than to a big fluffy American pancake, with no baking powder. They are typically served with honey or jam, or brushed with lemon juice and dusted with sugar.

Pancakes figure prominently in the Irish celebration of Shrove Tuesday, or Mardi Gras, which they also call Pancake Tuesday. This is the day to use up all the eggs and fat in the house to prepare for the Lenten fast. My mother's side of our family still makes pancakes on Shrove Tuesday!


4eaEggs (lightly beaten)
1 1⁄2cMilk
4ozButter (Unsalted) (melted)


  1. Sift together the flour and salt, then add the eggs and milk.
  2. Stir in half of the butter and mix it all well into a smooth batter.
  3. Let the batter rest a few minutes while you heat a skillet.
  4. Brush the skillet with some of the remaining melted butter.
  5. Pour 1/4 cup of batter into the hot skillet and tip the skillet from side to side and around to spread the batter. Cook for a minute to a minute and a half, then flip.
  6. Cook until done, maybe a minute more, then remove to a warm plate.
  7. Cook the remaining pancakes the same way.
  8. To serve, either fold each pancake in quarters or roll it up. You can brush them with lemon juice or dot lightly with jam first. Then dust with powdered sugar and serve hot.
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