Irish Lemon Sugar PancakesServed on Shrove Tuesday, the day before Lent, these traditional Irish pancakes are similar to crepes. With butter and lemon, they are outstanding!
- 1 egg
- 1 1/2 c evaporated milk
- 1 c all-purpose flour
- 1/8 tsp sea salt
- 3-4 tsp butter plus more for table
- 1/4 c granulated sugar
- 1 lemon, cut in wedges
- In a medium bowl or batter jug, beat the egg with a fork until lemon-yellow. Add milk and blend again.
- Sift in the flour and salt and stir until smooth. Allow to stand at room temperature 1-8 hours. Stir batter before use, and add a bit of water if needed to get it to a slightly runny consistency.
- Preheat a light crepe or omelet pan on medium setting. Add 1/2 teaspoon of butter to the pan for each pancake, coating the whole surface. Add 1/4 cup batter and rotate pan until the batter is thinly dispersed in a round crepe-like pancake. Cook about 30-60 seconds, or until set and browning on bottom.
- Gently flip over and cook briefly on the other side. Keep pancakes warm until all are cooked for best results.
- To serve, coat with butter, sprinkle with lemon juice, and roll up. Dust with granulated sugar. Serve hot.