Pancake Tuesday: Breakfast
Well, as planned we had traditional Irish pancakes for breakfast. I kicked them up a little bit using vanilla bean (which I finally found at Dunnes) and using vanilla sugar on them instead of regular. Sublime! Here's the recipe:
2 Organic eggs
2 cups flour
2 cups milk
1/4 cup melted butter
1 tbsp vanilla sugar
scraping of one vanilla bean
Butter, lemon and sugar to serve
Whisk the eggs and sugar, add milk and flour slowly, whisk in vanilla beans and add butter at the end. Put batter in fridge for about 20-30 minutes.
Set up your pancake station. I use two pans and then a pot half full of simmering water with a plate on top. This keeps the pancakes warm while I'm cooking and I just keep a lid on top of them.
Check the batter, it should be the consistency of double cream. Add a little water if you need to thin it out. If using non-stick pans, use a medium heat, but if using cast-iron, which makes the best pancakes, use the high heat. I add a little butter to my non-stick, wait until it bubble then wipe it out with a paper towel and pour in a ladle of batter.
Swirl the pan around to spread out the batter in the pan. You will know when to flip when it becomes less translucent. It starts in the middle like a shadow and sometimes there are tiny bubbles. Once cooked on both sides remove to plate to keep warm.
Easy right? Serve with whatever you like. We butter them, sprinkle with sugar, fresh lemon, roll them up and eat them!
For the Americans out there, Irish pancakes are quite thin, but they are not crepes either, so expect a little body.
Enjoy!!!! Still not sure about lunch. We have to head into Tullamore, so might end up eating out, but we will definitely be having chicken and mushroom crepes tonight! Yum-o as Rachel Ray would say! Happy Shrove Tuesday!
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2 Organic eggs
2 cups flour
2 cups milk
1/4 cup melted butter
1 tbsp vanilla sugar
scraping of one vanilla bean
Butter, lemon and sugar to serve
Whisk the eggs and sugar, add milk and flour slowly, whisk in vanilla beans and add butter at the end. Put batter in fridge for about 20-30 minutes.
Set up your pancake station. I use two pans and then a pot half full of simmering water with a plate on top. This keeps the pancakes warm while I'm cooking and I just keep a lid on top of them.
Check the batter, it should be the consistency of double cream. Add a little water if you need to thin it out. If using non-stick pans, use a medium heat, but if using cast-iron, which makes the best pancakes, use the high heat. I add a little butter to my non-stick, wait until it bubble then wipe it out with a paper towel and pour in a ladle of batter.
Swirl the pan around to spread out the batter in the pan. You will know when to flip when it becomes less translucent. It starts in the middle like a shadow and sometimes there are tiny bubbles. Once cooked on both sides remove to plate to keep warm.
Easy right? Serve with whatever you like. We butter them, sprinkle with sugar, fresh lemon, roll them up and eat them!
For the Americans out there, Irish pancakes are quite thin, but they are not crepes either, so expect a little body.
Enjoy!!!! Still not sure about lunch. We have to head into Tullamore, so might end up eating out, but we will definitely be having chicken and mushroom crepes tonight! Yum-o as Rachel Ray would say! Happy Shrove Tuesday!
Sponsored by auto accessories
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