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Taste of the West’s Easy Pancake Batter.

Overall Time: 
20 minutes
Serves: 
4

Sick of endlessly searching for the perfect recipe? So was I, until I met a chef in North Devon who taught me the ultimate laid back pancake batter mix, you won’t ever need a recipe again! (no really, you won’t, it’s that simple)

Purchase your copy of our recipe book: A Taste of the West Country produced by our publishing partner We Make Magazines Ltd

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Ingredients

  • ½ a Pint Of Milk
  • ½ a Pint Full Of Flour
  • 2 Free Range Hen’s Eggs
  • 20g Caster Sugar
  • Half of an Organic Vanilla Pod
  • (Optional) 1 Tbsp of Spiced Rum

Method

  1. Crack the two eggs into a bowl and whisk until the yolk is combined with the white. Whisk in the milk.
  2. Whisk in the flour slowly until batter is thickened, then fold in the caster sugar and spiced rum. Whisk until mixture is smooth and without lumps.
  3. Prepare the vanilla pod: cut it in half, scrape out the inside and mix into the recipe. You can add the outer layer of the pod into the batter too; just make sure to remove before cooking.
  4. Heat a frying pan with a tbsp of oil and a tsp of butter per pancake, making sure to coat the entire pan.
  5. Once the oil and butter is hot, pour in the batter mix slowly until it thinly coats the frying pan, making sure to evenly spread the batter. Flip once golden brown and repeat.