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Makes 6

Pancakes are traditionally served on Shrove Tuesday, when tossing the pancake is a popular sport. As many people will eat two or three pancakes it’s a good idea to make several in advance, reheating and tossing them before serving. Sugar and lemon juice, chocolate spread or jam are classic pancake fillings.

Free from Soya, Nuts
Vegetarian, Organic


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  1. Put the flour, eggs and half the milk into a large bowl or jug.
  2. Beat to a smooth paste then stir in the remaining milk to make a thin batter. Use the batter straight away or refrigerate for up to 12 hours if you wish.
  3. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
  4. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
  5. Cook the pancake, loosening the edges, until the base is golden.
  6. Turn the pancake over and cook the other side.
  7. Turn out the pancakes onto a warm plate until you are ready to serve them.
  8. Repeat until the batter is used.


Large frying pan

Cooking time

15 minutes

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