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."
100g Plain flour
hillfarm rapeseed oil for frying
For the pancakes, sift the flour 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 and water 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 half a ladle of batter swirling it around until the bottom of the pan is covered. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s turning golden.
Flip the pancake over with a palette knife and cook for about 15 seconds.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.