For American style Pancakes 

Ingredients

130g self-raising flour
2 tsps baking powder
1/2 tsp salt
2 medium Margaret’s eggs
250ml   milk

a Sussed Rapeseed Oil for frying

Serving suggestions:
Cadbury Dairy Milk, Melted
Gino’s Gelato vanilla ice-cream
Crowe’s Farm Crispy Bacon

Method

Sift the flour, baking powder and salt into one bowl. Combine the  milk and egg in another bowl. Add the wet ingredients to the dry ingredients. Whisk until a smooth batter forms.

Melt a nob of butter in a large frying pan on a medium heat.  Add the batter, a spoonful at a time to the hot pan.  We usually cook three pancakes at a time. Gently cook until for a minute or two, until golden underneath, then flip to the other side until golden on both sides..

Remove from the pan and place on a plate.  Keep the pancakes warm under a warm grill.

For Plain Pancakes 

Ingredients

130g flour
2 medium Margaret’s Happily-Free Range eggs
250ml Avomore milk

a few knobs of Avonmore Butter for frying

Method

Sift the flour.  Combine the milk and egg in a jug. Add the wet ingredients to the dry ingredients. Whisk until a smooth batter forms.

Melt a nob of butter in a large frying pan on a medium heat.  Add the batter, a spoonful at a time to the hot pan.  Gently cook until for a minute or two, until golden underneath, then flip to the other side until golden on both sides..

Remove from the pan and place on a plate.  Keep the pancakes warm under a warm grill.