Shrove Tuesday Pancakes
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Blend first 6 ingredients in blender
3
Gradually add flour; blend until smooth
4
Let stand 15 minutes
5
Heat medium nonstick skillet over medium-high heat
6
Brush with butter
7
Add 2 generous tablespoons batter, tilting pan to coat bottom
8
Cook until golden on bottom, about 45 seconds
9
Turn pancake over
10
Cook until bottom is speckled with brown, about 30 seconds
11
Turn out onto paper towel
12
Cover with another paper towel
13
Repeat with remaining batter, brushing skillet with butter as needed
14
Butter ovenproof dish
15
Sift powdered sugar over speckled side of each pancake, then sprinkle lightly with lemon juice; fold pancakes into quarters
16
Overlap pancakes in prepared dish
17
Cover; bake until heated through, about 10 minutes
18
Serve with more powdered sugar and lemon juice
19
Preheat oven to 350°F
20
Blend first 6 ingredients in blender
21
Gradually add flour; blend until smooth
22
Let stand 15 minutes
23
Heat medium nonstick skillet over medium-high heat
24
Brush with butter
25
Add 2 generous tablespoons batter, tilting pan to coat bottom
26
Cook until golden on bottom, about 45 seconds
27
Turn pancake over
28
Cook until bottom is speckled with brown, about 30 seconds
29
Turn out onto paper towel
30
Cover with another paper towel
31
Repeat with remaining batter, brushing skillet with butter as needed
32
Butter ovenproof dish
33
Sift powdered sugar over speckled side of each pancake, then sprinkle lightly with lemon juice; fold pancakes into quarters
34
Overlap pancakes in prepared dish
35
Cover; bake until heated through, about 10 minutes
36
Serve with more powdered sugar and lemon juice