Darts Traditional Pancakes

A recipe that brings people together, creates lasting memories, and tastes absolutely delicious!

Difficulty:

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 8 pancakes

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Ingredients

120g Wessex Mill plain flour

1 pinch of salt

2 large Black Dog Eggs

300ml milk

for frying

10g butter

1 tsp rapeseed oil

Method

First, sift the flour and salt into a mixing bowl. Then make a well in the middle of the flour and crack the eggs into the well.

Pour in 50 ml of the milk, then, with a whisk, beat the eggs and milk together while gradually drawing in the flour to form a thick, smooth batter. When the mixture starts to form lumps, continue adding the rest of the milk and whisk well.

Transfer the batter to a jug and set aside.

Tip: The batter can be used immediately, but it is better if left for a minimum of 30 minutes and up to 2 hours in the fridge.

Time to get flipping excited...

Place an 18–20 cm shallow non-stick frying pan over medium heat. Add the butter and oil, swirling them around the pan until melted.

Wipe away any excess butter with a paper towel, leaving only a thin layer on the pan, and allow it to reach a sizzling point.

When the butter starts to sizzle, pour 1/8 of the batter into the pan. Quickly lift and tilt the pan so the batter evenly covers the base.

Cook until the top side is dry and the underside is a light golden-brown color, about 1½–2 minutes. Flip the pancake and cook the other side until set and covered in brown spots, roughly 1 minute. After every two pancakes, add a little more butter.

Finish with your favourite toppings, or keep warm wrapped in foil in the oven.