Irish Pancake Shot Recipe 435

IRISH PANCAKE SHOT RECIPE - (4.3/5)

Steps:

• Take one shot of half Irish Whiskey and splash ButterShots Schnapps, followed immediately by one shot of pure orange juice. If you want... follow with some crispy bacon. Between the butterscotch, the juice, and the bacon, the taste is similar to dragging your bacon through the syrup from your pancakes. You'll have yourself an Irish Breakfast Shot you won't soon forget.

PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

FLUFFY CANADIAN PANCAKES

Steps:

• In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

IRISH COCKTAIL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
• Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
• Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
• Spread frosting over cupcakes.

BAILEYS IRISH CREAM PANCAKES

Steps:

• Whisk butter, sugar, salt and egg in medium bowl. Whisk in milk and Irish cream liqueur until combined.
• Add flour and baking powder to the bowl, then stir until just about smooth. (Batter will still have some lumps, do not over mix.).
• In a large non-stick skillet over medium-low heat, heat 1 tablespoon butter. Drop as many 1/4-cup portions into the skillet as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more.
• Repeat with remaining batter.
• Serve warm with butter and syrup.

IRISH STYLE POTATO-CHIVE PANCAKES

Steps:

• Place potatoes in large saucepan; cover with cold water.
• Bring to a boil over high heat.
• Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
• Drain potatoes, then return to saucepan.
• Turn heat under saucepan to medium-low.
• Cook potatoes until dry, about 2 minutes, stirring occasionally.
• Add milk.
• Using a potato masher, mash potato mixture until fairly smooth.
• Remove from heat; stir in chives, salt and pepper.
• Transfer to a medium bowl, cover and refrigerate until cold.
• Potatoes will thicken as they cool.
• Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
• Add three or four patties to skillet.
• Cook until golden brown, about 2 minutes per side.
• Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
• Serve warm with sour cream.

BOXTY (IRISH POTATO PANCAKES)

Steps:

• Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
• Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
• Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
• While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
• Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
• Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
• Add the flour and baking powder and stir until thoroughly combined.
• In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
• Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.