Pancakes for Shrove Tuesday (Irish)

Nearly every person in Ireland will eat a pancake at some point on Shrove Tuesday. Traditionally, they are served with lemon juice and sugar and rolled up. They are also garnished with an additional thin slice of lemon.

1 cup all-purpose flour, unbleached
½ tsp. sea salt
4 large eggs
1½ cup milk
¼ stick (2 oz) butter, melted
¼ stick (2 oz) butter, melted, for frying

Garnish:
2 lemons, fresh squeezed
¼-½ cup sugar
thin lemon slices

Make a batter by whisking together the flour, salt, eggs and milk.

Add the melted butter and continue to whisk to form a smooth, thin batter.

Heat an 8" skillet over medium-high heat, and brush with melted butter.

Pour about ¼ cup of batter into the pan and tilt the pan from side to side to cover it in a thin layer of batter.

Reduce to medium heat. When the top is beginning to look dry after 1-2 minutes, flip the pancake and continue to cook for an additional 30 seconds to 1 minute on the second side.

Transfer the cooked pancake or crêpe to a plate, and cover with foil to keep warm. Repeat with the remaining batter. This recipe yields between 12-15, 8" pancakes, depending on how thickly they are poured.

When the pancakes are cooked, pour 1-2 tsp. of lemon juice on the inside of each pancake, then sprinkle with sugar. Roll each pancake to form a cylindrical shape.

Serve immediately.

Alternative pancake fillings include jam, chocolate spread, maple syrup or golden syrup.