Perfect Pancakes

It’s that time of year again when we all start flipping our pancakes!  Hopefully, with this simple recipe, you’ll impress everyone with your pancake skills….

Ingredients:

100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges to serve (optional)
caster sugar to serve (optional)

Method

1 Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

2 Set aside for 30 mins to rest if you have time, or start cooking straight away.

3 Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

4 When hot, cook the pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

5 Serve with a spoonful of Langage Farm Clotted Cream or your favourite Langage Farm ice cream. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 8 weeks.