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Margaret Browne's Shrove Tuesday Pancakes

The secret of making pancakes is to make the batter in advance (at least 30 minutes), so that the starch breaks down before cooking - also the addition of soda water makes a lighter batter. They must be cooked very quickly on a high heat.


  • 6ozs (170g) plain four
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ pint full cream milk
  • 1 teaspoon cold soda water
  • 1 tablespoon sunflower oil (optional)
  • Melted butter or melted lard

  • Sieve flour and salt together
  • Make well in centre
  • Break the eggs into this
  • Very gently start beating in eggs and draw flour in from the sides
  • Add the liquid slowly mixing well and continue beating until the batter is foaming
  • Pour mixture into a jug
  • Then leave to stand for at least 30 minutes
  • Melt butter or lard in frying pan - it must be red hot
  • Quickly pour in enough batter to cover the bottom of pan
  • Cook quickly, flip over, cook continue until batter is used up
  • Transfer pancakes to a heated plate they are best eaten immediately but can be stacked on top of each other with a layer of greaseproof paper in between or frozen for use later

To serve: There are so many variations both sweet and savoury, including...
  • a sprinkle of Castor Sugar and squeeze of Lemon Juice
  • Yummy Strawberry Jam and Cream
  • Squeeze of Orange juice
  • Brandy butter filled pancakes (Celtic Tiger Pancakes)
  • Savoury
  • Mixed Herbs
  • Various savoury fillings to include Mushroom a la crème
  • Seafood mix
  • Piperonata
  • Crispy Bacon and Maple Syrup or Golden Syrup

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