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."
270g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp hillfarm rapeseed oil plus extra for frying
For the pancakes, sift the flour, baking powder & bicarbonate of soda 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 and the pancake starts to bubble, then flip over and cook for 30 seconds-1 minute
Pile on a warm plate and cover with a clean tea towel until ready to dish up.
Serve with berries, a spoonful of maple syrup and a dollop of Greek yoghurt.