Beth O'Brien's Irish Buttermilk Pancakes
"*Admin Notes: Irish Buttermilk Pancakes are a traditional Irish breakfast dish. They are made with a simple batter of all-purpose flour, baking soda, sugar, and buttermilk. The batter is mixed together until it forms a thick, creamy consistency. The pancakes are then cooked on a hot griddle or skillet until golden brown. *Author Notes* It says it serves 4 but I'm guessing 2"
- Serving Size: 1 (355.1 g)
- Calories 1075.6
- Total Fat - 75.6 g
- Saturated Fat - 29.7 g
- Cholesterol - 2664.5 mg
- Sodium - 785.6 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 4 g
- Sugars - 13.7 g
- Protein - 45.1 g
- Calcium - 467 mg
- Iron - 8.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Step by Step Method
Beat egg whites with sugar until stiff
Whisk dry ingredients together
Mix wet ingredients together pour into dry mix
Gently fold egg whites into natter
Heat butter and fry small cakes flip when bubbles form
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Use a high quality butter for frying the pancakes for the best flavor.
- Look for an organic, low-fat buttermilk for a healthier version of this recipe.
- Substitute Greek yogurt for buttermilk: Greek yogurt has a slightly tangy flavor that is similar to buttermilk, and it is a healthier alternative. The benefit of this substitution is that it adds more protein to the pancakes, making them a more nourishing breakfast.
- Substitute coconut oil for butter: Coconut oil is a healthier alternative to butter, and it has a mild flavor that will not overpower the pancakes. The benefit of this substitution is that it adds a subtle sweetness to the pancakes, while still keeping them light and fluffy.
Apple Cinnamon Pancakes Add 1/2 cup of diced apples and 1 teaspoon of cinnamon to the batter and cook as usual.
Irish Sausages with Caramelized Onions - A classic Irish side dish that pairs perfectly with Beth O'Brien's Irish Buttermilk Pancakes. The sweetness of the caramelized onions complements the savory flavor of the sausages, making it the perfect accompaniment to the light and fluffy pancakes.
Irish Bacon and Cabbage – This traditional Irish dish is the perfect complement to the Irish Sausages with Caramelized Onions. The salty bacon is a great contrast to the sweetness of the onions, while the cabbage adds a subtle flavor and a nice crunch. Together, these flavors make for a delicious side dish that pairs perfectly with the pancakes.
Q: How do I make sure my pancakes are cooked through?
A: Make sure the pancakes are golden brown on both sides and that the center is cooked through. You can test this by gently pressing on the center of the pancake. If it springs back, it is cooked through.
Q: What is the best way to store leftover pancakes?
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place the pancakes on a plate and microwave for 30-45 seconds.
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FUN FACT 1: This recipe is believed to have originated in the 18th century in Ireland. It was a popular breakfast dish among the Irish working classes and was served with a variety of accompaniments, such as bacon, sausages, and black pudding.
FUN FACT 2: The Irish Buttermilk Pancake is said to have been a favorite of the famous Irish writer and poet, William Butler Yeats. He was known to enjoy the pancakes with a cup of tea and honey.