Tue, 25 February 2020
Ingredients
125g/4oz Odlums Cream Plain Flour
Pinch of Salt
1 Egg
300ml/½pt Milk
Oil for frying
Chocolate spread
Fresh berries
Method
1.Sieve flour and salt into a bowl.
2.Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
3.Pour batter into a jug and allow to stand for about 30 minutes.
4.Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
5.Fry until golden brown. Turn and fry the other side until brown also.
6.Stack pancakes on a large plate, as they are cooked.
Serving Suggestions:
•For a simple traditional pancake, sprinkle with sugar and squeeze lemon juice on top before rolling to serve
•Serve hot with butter
•Enjoy with a scoop of vanilla ice cream
•Drizzle with Rowse Honey or Buckwud Maple Syrup
•Top with fresh fruit of your choice and a dollop of greek yoghurt or crème fraiche
•Chocolate spread
•Or why not try some of our other tasty toppings - Shamrock Pecan Nuts, Shamrock Chopped Almonds or Shamrock Chocolate Chips
