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100g plain flour
3 tbs Mr.Hugh’s Extra Virgin Cold Pressed Rapeseed Oil (Or Lemon/Vanilla/Hazelnut Infused Oil) (Buy Now)
300ml semi-skimmed milk
Pinch of salt
Mix flour and salt in a large mixing bowl. Once mixed, make a well in the centre. Now crack the eggs into the well and pour in 50ml of semi-skimmed milk and 1 tbs of oil.
Start whisking all ingredients from the centre until you have a smooth mix. Continue pouring until the consistency of the batter is similar to single cream.
Cooking the pancakes:
Heat a non-stick frying pan over a medium-high heat and add 2tbs of oil. When the oil is hot, add batter and move the pan in a swirling motion to ensure even coverage.
Once the base of the pancake has turned golden, it is ready to flip (approx. 30-40 seconds each side)
To successfully turn the pancake over, carefully shake the pan back and forth until the pancake freely moves onto the side, then flip! Cook until base is golden then serve. Replicate this method for the rest of the batter mix.
Add anything sweet to your pancakes, such as fruit, lemon juice, jam, chocolate sauce, syrup or ice cream.
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
A healthier version of the Easter/Spring-time essential!
Try these raw, vegan and gluten-free sweet treats over Easter!