I'm told I'm part Irish, but I don't have an Irish granny who passed down recipes. It was fun to give this a try to see what my ancestors might have eaten. I was surprised it was so good for so few ingredients. I had only a small iron skillet handy, so I halved the recipe, and I used powdered buttermilk. Seemed to turn out fine, although next time I'll press out my dough a little thinner - I had it too thick. Another reviewer mentioned the flour in the pan and the trouble with it burning. I agree, even though it might be the authentic approach. Like her, I'll rely on the seasoning of my pan or perhaps a slight bit of oil.
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I'm told I'm part Irish, but I don't have an Irish granny who passed down recipes. It was fun...