One of the best things about this time of year is the excuse it gives us to make pancakes, a really simple treat but somehow often overlooked. Since we launched our Apple Syrup, we’ve been delighted to find out how much people love it with pancakes, so here’s our simple Dorset Pancake recipe.
100 gr plain flour
2 large free-range eggs
300 ml milk
1 tbsp sunflower or vegetable oil plus a little extra for frying
To serve: Liberty Fields Apple Syrup, fruit
- Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 minutes to rest if you have time, or start cooking straight away.
- Set a small frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. Get the pan really hot, then turn down slightly. Using a ladle, pour some batter into the bottom of the pan and swirl it around to cover the whole base. You’ll either have too much or too little on the first one but you should then be able to judge how much you need.
- Keep the pan moving and after about a minute, slide a palette knife (or a normal knife) underneath to see if the first side is cooked. Then carefully turn it over. The other side will need less time.
- Flipping is optional!
- Serve with a drizzle of Apple Syrup and blueberries, raspberries, nuts, Woodlands Dairy yoghurt, Baboo Gelato Icecream – whatever takes your fancy. And enjoy!
For a full list of Apple Syrup stockists, take a look at our stockists page or contact us on firstname.lastname@example.org or 01935 89243.