Sharpham Park

Methods/steps

1) Sift the flour into a large bowl and add the salt. Break the eggs into the flour and gently whisk. Gradually blend in the milk, one splash at a time, until the batter is the smooth consistency of single cream.

2) Melt the butter in a non-stick pan. Whisk two large spoons into the mixture and reserve the rest for greasing the pan between pancakes. Leave it to rest for 30 minutes.

3) Grease a ‘smoking hot’ pan and wipe away the excess with kitchen paper.  Add two large spoonfuls of batter to the pan and swirl it to form a circle. When the edges start to brown flip the pancake over to cook the other side.

4) Keep warm in the oven with interleaves of greaseproof paper between the pancakes. Raid your fridge and cupboards for fillings: a squeeze of lemon and a sprinkle of icing sugar, bananas drizzled with clear honey, warmed blackcurrant jam, nutella, whatever you feel like.