Harrie’s perfect pancakes
The perfect pancake should be crisp at its edges yet deliciously light – the secret is a trusty non-stick pan, generously coated with butter. Harrie Kivell's recipe makes heavenly pancakes a breeze, thanks to our gloriously light Old Cotswold Legbar eggs and we've kept it simple with a topping of sugar and lemon.
Method
Sift the flour with a pinch of salt into a bowl and make a well in the middle. Mix the milk and a drop of water, then break the eggs into the well and slowly whisk together. Add the milk and water in steadily, whisking constantly.
Whisk until the batter is smooth then set it aside to rest for 30 minutes, or overnight in the fridge if possible.
Heat a non-sticky frying pan on a medium heat and melt the butter. Coat the pan with the melted butter, pouring any excess into the batter.
Scoop a ladle of batter into the pan, making sure the pan is evenly coated in batter. Cook the pancake for roughly 40 seconds and flip the pancake over to cook the other side.
Place the pancake onto a plate. Eat immediately or keep flipping and stack the pancakes up. Top with a sprinkle of sugar and a squeeze of lemon and enjoy!
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Ingredients
125g flour
Pinch of salt
3 Clarence Court Old Cotswold Legbar eggs
250ml milk
50g butter
Sprinkle of sugar
Squeeze of lemon