Shrove Tuesday Pancakes

Celebrate Pancake Day with these traditional Shrove Tuesday Pancakes. They're easy to make and they taste delicious.

Course Dessert

Cuisine Irish/English

Prep Time 5

Cook Time 10

resting time 30

Total Time 45

Calories 140kcal

Sift the flour into a large mixing bowl, add the salt.
Make a well in the centre of the flour, add the egg and some of the milk and whisk into a batter.
Add the rest of the milk gradually, whisking into a thin batter, whisk in the melted butter and the vanilla extract.
Heat a teaspoon of butter in a medium frying pan, add ¼ cup of batter to the pan, swirl it around the pan to fill the pan.
Cook until the bottom of the pancake starts to brown and then flip, repeat for the other side of the pancake.
Serve immediately with chosen toppings.

Flour - I always sift the flour to aerate it.
Batter - If you have time, I recommend leaving the batter to rest for about 30 minutes, I also pop mine in the fridge to chill.
Butter - I use full-fat salted butter to make the batter and for cooking the pancakes. Butter will give your pancakes more flavour when you cook them.
Pan - For best results use a good non-stick pan. My pan measured in at 20cm/8". The size of your pan will determine how many pancakes the batter will yield. The smaller the pan the more pancakes you will get!
Storing/reheating/freezing - These pancakes really are best served hot straight from the pan, however, if you want to keep them warm pop them in a preheated oven at 120°C/ 250°F. Place the pancakes on a baking tray with a little baking paper between each pancake. Bear in mind that the pancakes may get a little crispy around the edges. I don't recommend reheating these from cold or freezing these pancakes.
Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving and does not include fillings.
Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.