Pancake Tuesday … Irish Style

There’s one day in the year when my two daughters are allowed to let loose on the candy and ensuing sugar rush (although apparently it’s not the sugar that causes the rush) … Super bowl Sunday! … we plan it for weeks, purchasing a variety of candy, chips, soda, and for me, a boat load of chicken wings.  However, this morning, my sister Barbara, now living in Sydney, sent me an email asking if we had had our pancakes today, today being Pancake Tuesday or “Shrove” Tuesday as it is known outside of Ireland.  I had completely forgotten about it.  Fortunately for me though, my Tuesday was only beginning here in California; Sydney, 17 hours ahead of me, had already celebrated the day, and was tucking itself into bed.  Like Scrooge waking on Christmas morning, rejuvenated by fear of futures thwarted, I immediately smiled, thinking about all those Pancake Tuesdays I enjoyed so much growing up in Ireland … and how my mom would stand for hour on end over her little frying pan and make pancake after pancake for us all … and drown it in sugar and lemon juice … I miss those days.
So, why should the Super Bowl be the only non traditional American holiday we celebrate in the California Prendeville Clan?  No reason at all … That being said, I told the girls, still eating breakfast, that dinner today would be Irish pancakes … they couldn’t believe it and immediately began talking excitedly about such an odd occurrence and treat … Pancakes for them are usually a Sunday morning event, something they never seem to tire of … although those pancakes are the kind that come out of a box … Not tonight though … tonight I’ll make them the way my mom used to, all those years ago in our little kitchen on Woodvale Road … our little borough on the outskirts of Cork … Happy Pancake day people!

© 2009, Tim (P) Prendeville

IRISH PANCAKES

Ingredients
2 cups flour
1/2 tsp salt
2 1/2 cups whole milk
2 eggs
1 oz unsalted butter
Additional butter for frying
granulated sugar
lemon juice

Method
1. Beat the milk and eggs together in a bowl. In another bowl, sift the flour and salt together; add half the milk and egg mixture, stirring constantly.
2. Melt the butter and whisk it in. Whisk in the rest of the remaining milk and egg mixture.
3. Allow the batter to stand at least two hours.
4. Melt 1 tbs butter in frying pan, add 1/4 cup batter and tip until the pan is evenly coated. Keep the pan moving as you cook to prevent sticking. When the underside is golden brown, flip the pancake and cook the other side.
Slide onto an oven proof platter; sprinkle with sugar and lemon juice and then, roll up.
Keep warm in a 300 degree oven until ready to serve.

http://www.irishcultureandcustoms.com/ACalend/ShroveTues.html

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