some of our favourite recipes straight from our farmhouse kitchen.
American style pancakes
"Our son Harry makes his own pancakes for breakfast every weekend! hillfarm oil has a higher burn point than butter so it’s perfect for frying and doesn’t fill your kitchen with that burnt butter smell you often get when making pancakes."
200g Plain flour
2tsp Baking powder
2tbsp hillfarm rapeseed oil plus extra for frying
For the pancakes, sift the flour and baking powder into a large mixing bowl and make a well in the centre. Break the eggs into the well and slowly combine the eggs with the flour.
Put the milk, water and rapeseed oil in a jug together and gradually add to the batter (making sure you bring in all the flour from the edges of the bowl) until you have smooth creamy batter.
Heat a heavy frying pan and add a teaspoon of hillfarm rapeseed oil – turn down to medium and add 2 – 3 separate spoonfuls into a heated frying pan. Cook until the batter is set then flip over and cook for 30 seconds – 1 minute
Turn each pancake onto a warm plate, separating them with grease proof paper.
When all the pancakes are ready, serve them with berries , a spoonful of maple syrup and a dollop of Greek yoghurt.