Ingredients:

220g/8oz Sharpham Park white spelt flour, sifted

Pinch of salt

2 eggs

1 pint milk

50g/2oz unsalted butter

Method:

Sift the flour and salt into a large mixing bowl.

Make a well in the centre of the flour and carefully break the eggs into it.

With a whisk, mix the eggs into the flour, making sure all the flour from around the edges is incorporated into the mixture.

Gradually blend in the milk, splash at a time, using the whisk.

Continue to whisk until the batter is smooth, with a finished consistency of single cream.

Melt the butter in a non-stick frying pan, and spoon 2tbls of the melted butter into the batter and whisk until fully blended.  Put the remaining butter into a little dish for use later in greasing the frying pan after each pancake has been made. 

Allow the batter to stand for at least 30mins before using.

When making your pancakes, make sure the frying pan is ‘smoking hot’ before adding around 2tbls of the batter mixture – depending on how large and thick you personally like your pancake.

As soon as the batter hits the hot pan, tip the pan from side to side to evenly coat the base with the batter.

With a palette knife, carefully lift the edge of the pancake to make sure the bottom is tinged gold.

If it is, then flip the pancake over with either the palette knife or by tossing the frying pan with a flick of the wrist (it may take a few attempts to perfect this action!).

When the reverse side is cooked, slide it out of the pan onto a plate and keep warm in the oven.

As you stack the pancakes, slip a sheet of greaseproof paper between the layers. 

Raid the fridge and cupboards to use up any left overs … ham, cheese, bananas, chocolate spread, lemon juice and castor sugar, clear honey … you name it, everything is delicious when wrapped in a freshly cooked pancake.  What better way to start Lent!!