Traditional Irish Pancakes
It's Pancake Tuesday, and we're gonna share our favourite traditional Irish pancake recipe with you! The date for Pancake Tuesday is normally dictated by Easter and the day before Ash Wednesday (roughly 40 days Easter) so there is no set date.
You may be asking yourself what is Pancake Tuesday? Pancake Tuesday is also known as Shrove Tuesday (Shrove Tuesday comes from the word 'shrive', meaning absolution for sins by doing penance). We get the name from the Christmas tradition of trying to be 'shriven' before the start of Lent. Christians would go to Confession and admit their sins to a priest and ask for absolution. A bell would be rung to call them to Confession, which was called the 'pancake bell'. It's still rung today.
The popular Pancake Tuesday name came much later. In the past, you would clear out your cupboards removing all rich and fattening foods such as sugar, milk, flour and eggs before the start of 40 days of fasting for lent. Some say that mixing these ingredients is from Pagan rituals while others say it's a Christian tradition. It is believed that each ingredient has a symbolic meaning behind them. Eggs represent creation, salt for wholesomeness, flour symbolises life and milk for purity.
Traditional Irish Pancakes RecipeNow for the good stuff! Here is our favourite (and easy) traditional Irish pancake recipe. This recipe is easy to whip up and believe us when we say it will make the whole family happy.
- 150 grams plain white flour
- 300 millilitres full-fat milk
- 1 medium egg
- 1 tablespoon of Irish salted butter (our favourite is Kerrygold)
- Pinch of salt (we're currently using Himalayan pink salt
- To begin, sift the flour into a large bowl and add the salt.
- Dig out a well in the centre of the flour with your hand. Add in the egg along with the melted butter and 225 millilitres of the milk. Next, gradually whisk the ingredients (we find hand whisking to be a better option), starting from the outside to prevent lumps forming. Whisk until all liquid is incorporated then add the rest of milk and whisk to combine everything to a thickness similar to pouring cream.
- Pour the mixture into a jug and allow it to rest for 30 minutes.
While the mixture is resting, heat a non-stick frying pan until hot and then turn the temperature down to medium,
- Lightly grease the pan with either butter or oil. Make sure the base of the pan is fully coated, tilt the pan around if you need to, ensuring the batter coats the pan.
- Cook over a moderate heat for 2 to 3 minutes lifting with a spatula to check to see if it is done. Using a spatula turn the pancake over or alternative show off your skills by attempting to flip the pancake in the air. (warning pancake will be hot and flip at your own risk)
- Cook the other side and cook for another minute or two. Check with a spatula by lifting an edge to see if it is done.
- Move the finished pancake onto a warm plate and place in a warm oven while you cook the remaining pancakes or, serve them as they are cooked.
- The toppings are fully up to you! You can serve them with a sprinkle of sugar and squeeze of lemon juice or fresh fruit and maple syrup.
- The last and most important step, enjoy your traditional Irish pancakes!