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Pancake Day Recipes

110g (4oz) Plain Four
2 large beaten eggs
200ml (7fl oz) Rachel's Organic milk, mixed with 75ml (3fl oz) water
2oz (50g) Rachel's Organic Unsalted Butter

For the filling:
Organic Crème Fraîche
Maple Syrup


1) Sift the flour into a mixing bowl. Make a well in the centre and add the beaten eggs. Gradually draw in the flour with a wooden spoon or whisk, adding a little of the milk mixture at a time, beating until you have a smooth batter. Pour into a jug and leave the batter mixture to rest for 30 minutes.

2) Preheat a frying pan and melt the butter – put two tablespoons of the butter into the batter and return the remainder into a bowl which can be used to regrease the pan with a piece of kitchen paper.

3) Pour three spoonfuls of batter into the pan and tip from side to side to ensure an even coat of batter across the pan. Cook for a few minutes until golden, flip over and cook the other side.

4) Drench the pancakes in maple syrup and serve with a generous dollop of Crème Fraîche, or alternatively why not try our other filling ideas...

1 chopped banana
handful of strawberries
2 tbsp Natural Greek Yogurt mixed with the rind of one orange

Smoked Salmon
Organic Crème Fraîche
Chopped Dill


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