You can't beat a classic pancake with an incredible topping. Treat yourself...
100g of Wessex Mill Flour
2 large Black Dog Eggs
300ml of full fat Sutton Lucy Milk
1 tablespoon of vegetable oil
Put flour, eggs, milk and vegetable oil into a large bowl or jug and whisk into a smooth batter.
If you have time, set aside and allow to rest for 30 minutes.
Warm a medium non-stick frying pan over a medium heat and carefully wipe with some oiled kitchen paper.
When hot, add a large spoon of the batter to the pan. Move the pan around until you have an even coating on the base of the pan. Cook for 1 minute on each side.
Finish with your favourite topping. We would reccomend...
Cloudberry Sea Salted Carmael Spread
Moose Maple Butter & Smoked Bacon from our Master Butchers
Nutcessity's Date & Walnut Nut Butter & Banana
A super exciting announcement!
We love reducing, reusing and recycling!