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Irish Lemon Sugar Pancakes

Irish Lemon Sugar Pancakes Served on Shrove Tuesday, the day before Lent, these traditional Irish pancakes are similar to crepes. With butter and lemon, they are outstanding!

Serves 3-4.


  • 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


  1. In a medium bowl or batter jug, beat the egg with a fork until lemon-yellow. Add milk and blend again.
  2. 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.
  3. 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.
  4. Gently flip over and cook briefly on the other side. Keep pancakes warm until all are cooked for best results.
  5. To serve, coat with butter, sprinkle with lemon juice, and roll up. Dust with granulated sugar. Serve hot.

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