Classic Pancake Recipe
100g plain flour
pinch of salt
1 large free range Yorkshire egg
oil and butter
This classic pancake recipe is one everyone should know. Just in time for Pancake Day we thought we would tell you how to make the perfect pancake to celebrate. It works particularly well with sweet or savoury. Sprinkle with icing sugar and a squeeze of lemon for the classic or slather on Vanora’s Organic peanut butter which is delicious! If you go down the savoury route we’d recommend locally smoked salmon, Longley Farm cream cheese and fresh chives from Herbs Unlimited in Thirsk.
However you choose to top them make sure they’re made with our local, free range eggs and creamy Yorkshire milk!
All ingredients used in this recipe are available to purchase from Fodder Farm Shop
Sift flour and salt together in a wide bowl.
Make a well in the centre of the flour, crack the egg and pour in half the milk.
Mix from the centre gradually, until all the flour is incorporated. Whisk until smooth and lump free.
Add in the remaining milk and whisk.
Heat a crepe or frying pan with a little butter or oil. Drop about 2 tablespoons of batter in the pan and twist pan around so it’s fully covered. Cook over a moderate heat for about 30 seconds to one minute until lightly golden brown.
Flip pancake and cook until the other side is golden brown.
Turn out onto a plate and repeat until all the batter is gone.
Add fillings or toppings and enjoy!