Pancake Recipe
With Pancake Day arriving this Tuesday, 17th of February, there’s no better excuse to pop the kettle on and enjoy a plate of freshly made pancakes. Whether you prefer the classic thin, crêpe-style pancake enjoyed across Britain, or a slightly thicker Scotch pancake, this simple recipe is a family favourite — especially when topped with something delicious from our farm shop shelves.
Serves 4 | Preparation Time 25 minutes | Cooking Time 5 minutes | Total Time 30 minutes
Ingredients
| 100 g | Plain Flour |
| A Pinch | Salt |
| 2 | Large Free-Range Eggs |
| 300ml | Milk |
| 1 tsp | Melted Butter (Plus Extra for Frying) |
Why not try some of our delicious topping options available in our food hall? We have raspberry drizzle, toffee drizzle, and Baileys sauces, among others, to choose from!
Method
-
Prepare the batter
Sift the flour and salt into a large mixing bowl. Make a well in the centre and crack in the eggs. Begin whisking, gradually adding the milk a little at a time until you have a smooth, lump-free batter. Stir in the melted butter. -
Rest the batter
Leave the mixture to rest for around 20–30 minutes. This helps create light, tender pancakes. -
Heat the pan
Warm a non-stick frying pan over a medium heat and add a small knob of butter, swirling to coat the base. -
Cook the pancakes
Pour in just enough batter to thinly coat the bottom of the pan, tilting to spread evenly. Cook for 1–2 minutes until lightly golden underneath, then flip and cook the other side. -
Keep warm
Stack cooked pancakes on a plate and cover loosely with foil while you finish the batch.
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