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Pancake Perfection

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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30 Minutes
Serves 8 People
Not too Tricky

100g plain flour

3 tbs Mr.Hugh’s Extra Virgin Cold Pressed Rapeseed Oil (Or Lemon/Vanilla/Hazelnut Infused Oil) (Buy Now)

2 eggs

300ml semi-skimmed milk

Pinch of salt


Pancake batter:

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.

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