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Irish Pancakes

Irish PancakesIn honor of St. Patrick’s Day, we offer this old-fashioned Irish pancake recipe. These cakes have the nutrition and goodness of potatoes as their base. Use leftover mashed or whipped potatoes from the night before. It’s fine if they have been seasoned with milk, butter, salt and pepper.

Makes (8) 4-inch pancakes.


  • 1 egg
  • 1/2 c evaporated milk
  • 1/2 c water
  • 1/2 c mashed potatoes
  • 1 c all purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 4 Tbsp barley malt syrup
  • butter and raw sugar


  1. In a large bowl, beat the egg with a whisk. Stir in the milk and water. Add the potatoes and whisk until smooth. In a small bowl, combine the flour, salt, baking powder and nutmeg. Blend well, and add to the large bowl. Stir just until combined. Add the syrup and whisk until distributed evenly throughout.
  2. Preheat griddle to 350 degrees F. Lightly butter the griddle and drop the batter by third-cup measures. Cook about 3 minutes on the first side, or until bubbles appear in the center as well on the edges of the cake. Flip and cook another 2 minutes or so. Serve with plenty of butter and raw sugar.

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