I have been requested to post up my recipe for pancakes as pancake Tuesday is only two days away.
They are so easy to make, so don't be lazy in getting them pre made from the store. There is no comparison.
When I was growing up in Sligo, both my parents were working so when I would get home from school, they wouldn't be home yet so I would sometimes visit our neighbour Roseanne Muldoon up the road. She was like an aunt to us and she makes the nicest cakes, buns, sponges, you name it, that you'd find anywhere.
And of course her pancakes were to die for. I remember my brother and I stuffing them into our faces quicker than Roseanne could fry more of them for us. Spongy pancakes smothered in real butter, it's still how I like them.
Recipe
6 Eggs (Free Range Large. Might seem a lot but makes them more yellow and nutritious)
1 Litre Milk
700-800 Grams Cream or Self Raising Flour sieved (use more or less depending on how thick you like your pancakes)
6 tablespoons caster sugar (I don't put honey, golden syrup or sugar on my pancakes so you might want to use less sugar if you plan to put something sweet on yours)
Pinch salt
Method
Whisk Eggs, milk and sugar together for a minute until blended
Add pinch salt and some of the sieved flour and whisk until flour absorbed into the mixture
Keep adding in more of the flour a few spoons at a time until you feel the consistency is to your liking.
I like my pancakes thick , so I keep adding more flour until the mixture is like thick paint.
Taste the mixture. I often add more sugar until the mixture tastes sweet enough because I just eat them smothered in butter.
If you can wait, let the mixture sit for an hour before frying the pancakes.
Frying
Start off with a very hot pan and then turn down to medium.
Put some butter, margarine or oil on the pan and heat for 30 seconds
Pour on a ladle full of pancake mixture to the pan forming a circle with it
Wait until the pancakes looks nearly dry on top before flipping it over onto the other side
Then fry a while longer until the pancake is golden brown on each side.
The first pancake is never the best so don't use much batter for the first one.
Keep the pan at a medium heat or lower so as not to cook them too quickly or burn them
Continue on frying them
Serve them in your favourite way
Hope you enjoy
Alzer
They are so easy to make, so don't be lazy in getting them pre made from the store. There is no comparison.
When I was growing up in Sligo, both my parents were working so when I would get home from school, they wouldn't be home yet so I would sometimes visit our neighbour Roseanne Muldoon up the road. She was like an aunt to us and she makes the nicest cakes, buns, sponges, you name it, that you'd find anywhere.
And of course her pancakes were to die for. I remember my brother and I stuffing them into our faces quicker than Roseanne could fry more of them for us. Spongy pancakes smothered in real butter, it's still how I like them.
Recipe
6 Eggs (Free Range Large. Might seem a lot but makes them more yellow and nutritious)
1 Litre Milk
700-800 Grams Cream or Self Raising Flour sieved (use more or less depending on how thick you like your pancakes)
6 tablespoons caster sugar (I don't put honey, golden syrup or sugar on my pancakes so you might want to use less sugar if you plan to put something sweet on yours)
Pinch salt
Method
Whisk Eggs, milk and sugar together for a minute until blended
Add pinch salt and some of the sieved flour and whisk until flour absorbed into the mixture
Keep adding in more of the flour a few spoons at a time until you feel the consistency is to your liking.
I like my pancakes thick , so I keep adding more flour until the mixture is like thick paint.
Taste the mixture. I often add more sugar until the mixture tastes sweet enough because I just eat them smothered in butter.
If you can wait, let the mixture sit for an hour before frying the pancakes.
Frying
Start off with a very hot pan and then turn down to medium.
Put some butter, margarine or oil on the pan and heat for 30 seconds
Pour on a ladle full of pancake mixture to the pan forming a circle with it
Wait until the pancakes looks nearly dry on top before flipping it over onto the other side
Then fry a while longer until the pancake is golden brown on each side.
The first pancake is never the best so don't use much batter for the first one.
Keep the pan at a medium heat or lower so as not to cook them too quickly or burn them
Continue on frying them
Serve them in your favourite way
Hope you enjoy
Alzer
good man