Pancake recipes to please everyone this Shrove Tuesday


Pancakes are a popular snack in Northern Ireland, from thick and chewy Scottish pancakes to ultra-thin pancakes filled with sweet or savory treats.

Did you know that the ancient Greeks and Romans ate pancakes sweetened with honey, while the Elizabethans ate them flavored with spices, rose water, sherry and apples.

They were traditionally eaten in quantity on Shrove Tuesday or pancake day, a feast and feast day before the start of Lent, using reserves of eggs, flour, milk and sugar.

Mary Anne Mackle, from Wee Buns Cooking School in Moy, shared some of her favorite pancake recipes with us, just in time for Pancake Tuesday.

“It’s really easy to make with kids and a lot tastier than pre-mixed pasta,” she said.

“The pancakes can be served with toppings like banana and chocolate sauce, spinach and ricotta or my favorite, the classic lemon juice, butter and a pinch of sugar. I’ve also included a pancake suzette recipe. based on Cointreau orange liqueur and brandy for an adult touch.

“I’ve been making these recipes for years, with fond memories of my mom serving all three pancake recipes every Tuesday.”

PANCAKES (Pancakes)


4 ounces of plain flour

pinch of salt

1 egg

½ pint of milk


Sift the flour into a bowl, add the salt and make a well in the center.

Beat the egg and add it along with half the milk and whisk until smooth.

Gradually add the remaining milk and whisk until well combined.

Let the dough rest for 30 minutes.

If it looks too thick, you can add more milk. It should have the consistency of double cream.

It is best to cook a pancake to see if the consistency is right and adjust by adding more milk if necessary.

To cook the pancakes, heat a nonstick skillet about 8 inches wide over medium heat until hot. Incorporate a little butter or use butter paper to grease the mold.

Then add a small ladle of dough, just enough to coat the bottom of the mold. Shake it quickly until it covers the base. Cook for a minute or two until the underside is lightly colored, then flip with a palette knife and cook another minute until nicely colored on both sides.

You can keep the pancakes in a hot oven, stacked on a plate, until ready to serve.



8oz self-rising flour

2 ounces of powdered sugar

1 egg

½ pint of milk


Sift the flour into a bowl and add the sugar.

Beat the egg with about half the milk.

Make a well in the center, incorporate the egg mixture and whisk together to make a paste having the consistency of heavy cream.

Mix quickly and lightly, do not over beat the mixture.

Heat your pan over medium heat and grease with a little butter,

Drop spoonfuls onto a hot greased non-stick pan and when bubbles form and start to burst, turn them over and cook on the other side until golden brown.

Adjust the heat to the pan and keep it clean between batches with dry paper towels.

For banana pancakes, you can add a large mashed banana to the batter with ½ teaspoon of cinnamon. Cook as above.

For blueberry pancakes, you can add a handful of blueberries to the batter or just drop some on top of the pancakes while baking before turning them over.



1 quantity of pancake batter

1 teaspoon of powdered sugar

grated zest 1 orange

pat of butter, plus a little bit for frying

Orange sauce

50g caster sugar

50 butter

juice of 2 oranges

grated zest of 1 lemon

3 tablespoons of Cointreau (optional)

to flambé

2 tablespoons of cognac


Add the sugar and orange zest to the pancake batter and let stand 30 minutes. Just before cooking, melt the knob of butter and add it to the dough.

Heat a plate in a low oven.

To cook the pancakes, heat a small amount of butter (or ‘cookeen’ which is less likely to burn), in a small non-stick, heavy-bottomed pan (about 20cm). When hot, pour in just enough batter to cover the bottom, stirring to coat.

Cook over medium heat for about a minute or until the underside is golden brown, then using a palette knife, turn it over and cook briefly on the other side.

Lift onto a warm plate and cover with parchment paper and keep warm in the oven while you bake the remaining pancakes, stacking them on top of each other as you go.

To make the orange sauce, put the sugar in a large, thick-bottomed, shallow pot (you want to put your pancakes in a single layer) and heat gently, shaking the pot occasionally until the sugar is melted and caramelized, it should be golden brown. Off the heat, add the butter, orange juice and lemon zest. Return to heat and stir until sauce begins to simmer. Add the Cointreau.

Fold each pancake into quarters and add all the pancakes to the pan and simmer for a few minutes to warm up, pouring the sauce over the pancakes.

To flambé, heat the brandy in a gas ladle or on a hot plate and pour it over the pancakes, then light with a long match, beware of any flames. When the flame goes out, serve immediately.

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