Colette Meehan, originally from Ireland, is an artist and jeweller, specialising in fine enamel pieces. She reflects on how food can represent feast, celebration, and ritual all while serving fresh pancakes at her home in La Pocatière, Quebec, in Fall 2025.
Ready in: Prep time – 75 mins; Cook time: 15 – 20 mins
Serves: 18 pancakes
Ingredients
- Eggs
- Salt
- Flour
- Milk
- Butter
- Sugar
- Lemon juice
Method
- In a bowl mix eggs and salt, whisk in the flour and milk and melted butter till the mixture is smooth. Cover and refrigerate for 1 hour.
- Prepare your butter, sugar and lemon juice.
- Stir the batter before use.
- Heat a 7 ” or 8 ” pan until it is hot. It’s ready when a few drops of water thrown onto it sizzle and evaporate.
- Grease the pan with butter or the vegetable oil of your choice.
- Lift your pan off the heat while pouring around 3 soup spoons of batter, tilting the pan in all directions to cover the bottom equally. Cook on a medium heat for around 30 seconds or until the pancake is golden, then flip.
- Immediately spread butter onto the hot pancake. Sprinkle with sugar and add lemon juice.
- Roll your pancake and keep it warm in a dish in the oven at 200⁰C.
- Repeat till you have enough. Pancakes can be frozen without the butter, sugar and lemon.
