- Pancake Mixture:
- 100g plain flour
- Pinch of salt
- 1 egg
- 300 ml Cuinneog Natural Buttermilk
- 1 tbsp. Cuinneog Irish Farmhouse Country butter melted
Buy A Voucher
Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; add the melted butter and half the buttermilk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter. Stir in the remaining buttermilk. Alternatively, beat all the ingredients together for 1 minute in a blender or food processor. Leave to stand for about 30 minutes, stir again before using.
To make the pancakes, heat the frying pan until very hot and then turn the heat down to medium. Lightly grease with butter and then pour in enough batter to coat the base of the pan thinly (about 2 tbsp.) Cook over moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over and cook the other side.
Visit Our Shop
You may also like
Realt na Mara Oysters with Mignonette SauceRealt na Mara Shellfish was founded in 2015 by Micheál Sugrue and Emmet Casey. From their farm just outside of Killorglin Micheál and Emmet produce a range of high quality Irish Mussels and Irish Oysters. The unique environment lends itself to the...
Realt na Mara Steamed Mussels with White Wine SauceFounded in 2015 by Micheál Sugrue and Emmet Casey, Realt na Mara Shellfish produces a delicious range of Cromane Irish Oysters and Cromane Irish Mussels. Nutrients, taste and texture from the MacGillycuddy Reeks and the local Laune, Caragh and Maine...
Creamy Celeriac Soup RecipeCreamy celeriac soup is a warming and nourishing recipe. Perfect to warm you up on a cool winter's day.