Instructions: Blend above ingredients to fine crumb stage in food processor. Do not over mix.

Wet Ingredients:
3 tablespoons milk
3 tablespoons light cream
2 eggs

Add wet ingredients to fine crumb mixture in food processor and blend until smooth. Add extra milk to obtain dropping consistency, if necessary. To cook the pancakes, heat a medium non-stick frying pan with clarified butter or brush with oil. Drop spoonfuls of mixture in pan and cook for a few minutes. Turn when bubbles appear on surface. Finish in a hot oven for a few minutes.

Kerrygold Garlic Butter
4 ounces Kerrygold Butter, softened
4 large garlic cloves
Fresh parsley Fresh thyme

Place softened, not melted, butter in blender. Add peeled cloves of garlic, one tablespoon flat leaf parsley and one teaspoon fresh thyme leaves. Blend until smooth.

To Serve
Serve pancakes with dots of Kerrygold Garlic Butter on top. Garnish with flat leaf parsley sprig. Allow four to six small pancakes per person. For a leisurely weekend brunch, serve two small pancakes per person with a Galtee Traditional Irish Breakfast.

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