- 4 large eggs
- 1 cup whole milk
- 1 tbsp. melted butter, plus an additional 1 tbsp. for frying the pancakes
- 1 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 cup all purpose flour
- 1/2 cup powdered sugar
- fresh squeezed juice from one lemon
- Preheat oven to 350 degrees Fahrenheit. Blend first six ingredients in a blender. Gradually add flour, blend until smooth. Let stand 15 minutes.
- Heat medium cast iron skillet over medium heat. Brush with melted butter. When pan is hot, add 1/3 cup pancake batter to the center of the pan. Tilt the pan immediately to spread the batter thinly around the entire pan. Cook for about 2 minutes until the bottom begins to brown, then flip and cook on the other side for 2 minutes. Lift pancake out of the pan onto a paper-towel. Repeat with the remaining batter, brushing the skillet with butter as needed.
- Butter an oven proof dish. Sift powdered sugar over the speckled side of each pancake, sprinkle lightly with lemon juice. Fold pancakes into quarters. Overlap the pancakes in the prepared dish. Bake until heated through, about 10 minutes. Before serving, sprinkle with more powdered sugar and lemon juice.
These are thin, crepe style pancakes which are usually eaten as a dessert or as an after school snack, not the fluffy, American breakfast pancakes. Because the pancakes are simply served with lemon juice and powdered sugar, it’s important to use good quality eggs such as organic eggs or eggs from the farmers’ market. This classic Irish pancake recipe is adapted from an Irish Shrove Tuesday pancake recipe provided by Peggy O’Kennedy of County Wexford, and published in the May 1996 issue of “Bon Appetit” magazine.