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Author Notes: In New Orleans, the Tuesday before the beginning of Lent is called Mardi Gras. In Dublin, it is Pancake Tuesday, because it is the last day to use up eggs and butter before Ash Wednesday marks the start of 40 days of Lenten fasting. In the Catholic calendar it is Shrove Tuesday because the devout attended confession on that day to be shriven of their sins before beginning their Lenten practice. My mother made us these pancakes for dessert or an after school snack usually with orange juice and powdered sugar. There is no law against eating them for breakfast or with a midmorning cup of tea. —Phillippa Cannon
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 1/2 cup powdered sugar
- 1 lemon or orange freshly squeezed for juice.
- Preheat oven to 350 degrees Fahrenheit.
- Add eggs, milk, 1 tbsp. melted butter, granulated sugar, vanilla and salt to a blender. Blend. Gradually add the flour and blend until smooth. Let stand 15 minutes.
- Heat a large cast iron skillet over medium heat. Brush the pan with some of the remaining melted butter. When the pan is hot, pour a third of the pancake batter into the center of the pan. Tilt the pan immediately to spread the batter thinly over its entire surface. Cook for about 2 minutes until the bottom of the pancake starts to brown, then flip and cook the other side. Lift the pancake out onto a paper towel. Continue with the steps with the remaining batter, adding more butter as needed.
- Butter an oven proof dish. Dust the speckled side of each pancake with powdered sugar. Sprinkle lightly with lemon or orange juice. Fold each pancake into quarters and overlap them in the buttered dish. Heat in the oven for about 10 minutes. Before serving, sprinkle with more powdered sugar and juice.