MAKES: 10 PANCAKES | PREP TIME: 15 MINS | COOK TIME: 20 MINS
INGREDIENTS
200g Self-raising flour
1 tsp Baking powder
1 Egg
300ml Milk
Knob of butter
150g Blueberries
Sunflower oil for cooking
Toppings of your choice
METHOD
Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in
a large bowl. Beat 1 egg with 300ml milk, make a well in the centre of the dry
ingredients and whisk in the milk to make a thick smooth batter. Beat in a knob of
melted butter, and gently stir in half of the 150g pack of blueberries.
Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying
pan. Drop a large tablespoonful of the batter per pancake into the pan to make
pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for
about 3 minutes over a medium heat until small bubbles appear on the surface of
each pancake, then turn and cook another 2-3 minutes until golden. Cover with
kitchen paper to keep warm while you use up the rest of the batter.
SERVING SUGGESTIONS
• Maple Syrup
• Blueberries
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
Sometimes it’s simply about choosing something that feels considered. Good food, properly prepared, and a bit of time spent together.
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