Irish Pancakes

These are the pancakes my mother made for me as a child. They are quite different to French crepes in that they are thicker and the addition of baking powder makes little bubbles that pop in the surface – similar to a crumpet – delicious on Sunday mornings with fresh coffee served with homemade fruit compote.



  • 1 lb flour
  • Pinch of salt
  • 1½ pints (850ml) of milk
  • 1 oz butter plus butter for frying
  • 1 egg
  • 1 tsp of baking powder

How to make Pancakes

Sift the flour, salt and baking powder. Whisk the milk with the egg. Add to the flour, whipping lightly. Melt the butter in the pan and add to the batter. The batter should now have a smooth consistency, similar to double cream.

Put the frying pan on not the highest setting, just one lower on your cooker. Melt a knob of butter in the pan.  Add one ladle full of batter to the pan. Fry until the bubbles appear on the surface and pop. Toss on to the other side. A small bit of butter can be wiped around the edge of the pan to prevent sticking if needed. Fry for a minute. Heat a plate on a low setting in an oven or grill, turn of the heat and use this to put the cooked pancakes on to keep warm.

N.B. When making the next pancake the remaining heat in the pan is sufficient to melt the butter, do not melt this on the stove as the butter may burn. Once the butter has melted return the pan to the heat and ladle in the batter.

Makes approx 8 large pancakes. Serve with fruit compote, jam, or lemon and sugar.

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