Traditional pancakes

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Pancakes are traditionally served on Shove Tuesday to mark the start of Lent, but they make a delicious and healthy breakfast, snack, lunch or even dinner all year round.

  • 250ml RSPCA Assured milk
  • 120g plain flour
  • 2 RSPCA Assured eggs
  • Butter
  • A pinch of salt
  • Place the flour into a large mixing bowl and form it into a well.
  • Break in the eggs and stir them into the flour.
  • Add the milk and mix to form a smooth and consistent batter.
  • Heat the frying pan, then reduce the temperature.
  • Melt enough butter to cover the base of the frying pan.
  • Pour two ladlefuls of batter into the frying pan and swirl it around until flat and even.
  • Ensure your pancake is unstuck and give it a flamboyant flip to cook on the other side.
  • Serve immediately with lemon and sugar or the topping of your choice.

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