Perfect Pancakes



300mls Church Farm Whole Milk

125g plain flour

1 whole egg and 1 egg yolk (free range)

25g butter


  1. Sieve flour in a large bowl

  2. Whisk egg and yolk together and

    add a dash of the milk.

  3. Make a well in the centre of flour and gradually whisk in the egg mixture.

  4. Continue to whisk in all the milk, until a smooth batter is formed.

  5. Heat frying pan and add a little of the butter.

  6. Ladle 3 tablespoons of the batter in the pan – tilt the pan to coat base.

  7. Flip pancake over once golden underneath.

  8. Repeat until all batter used. Makes about 12.

  9. Enjoy with sugar and lemon or your favourite filling.


    Other filling ideas!

  • Maple syrup and blueberries

  • Chocolate, peanut butter and banana – mix 6 tbsp smooth peanut butter with 2 tbsp icing sugar & 2 tbsp whole milk, spread over warm pancakes, top with slices of banana.

  • Apple sauce & cinnamon

  • Apricot/Raspberry/Strawberry Jam