Irish pancakes
2 servings
20 minutes
The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.
Calories715.4kcal
Proteins18.2grams
Fats44.5grams
Carbohydrates59grams
Milk
250
ml
Chicken egg
3
pc
Icing sugar
60
g
Wheat flour
60
g
Nutmeg
to taste
Rum
10
ml
Vegetable oil
20
ml
Cinnamon
to taste
Sugar
to taste
1
Mix flour with milk, add melted butter, eggs, powdered sugar, nutmeg, and rum. The dough should be similar in thickness to low-fat sour cream. Add flour or milk to achieve the desired consistency.
- Milk: 250 ml
- Wheat flour: 60 g
- Clarified butter (ghee): 40 g
- Chicken egg: 3 pieces
- Icing sugar: 60 g
- Nutmeg: to taste
- Rum: 10 ml
2
Heat the pan, grease it with vegetable or melted butter, and fry thin pancakes until golden brown on both sides.
- Vegetable oil: 20 ml
- Clarified butter (ghee): 40 g
3
Serve the pancakes sprinkled with sugar and cinnamon.
- Sugar: to taste
- Cinnamon: to taste
