Makes about 10. All ingredients are available in our Farm Shop.
200g plain flour
2 tsp baking powder
A pinch of salt
2 large eggs
Vegetable oil or low-calorie cooking spray, for frying
Combine the dry ingredients in a large mixing bowl. In a separate bowl or large jug, whisk the eggs into the milk, then pour this into the dry ingredients.
Mix carefully with a spoon until just combined. You don’t want to overmix it, small lumps are ok.
Heat a large, flat frying pan over a medium to high heat. Add half a tablespoon of vegetable oil and spread around the pan, or alternatively a few sprays of cooking spray.
Use a ladle to spoon the batter into the centre of the pan. This will help make sure your pancakes are the same size.
Allow the pancake to cook – don’t be tempted to flip too soon! Cook for 2-4 minutes until small holes and bubbles appear on the surface. Use a spatula to flip the pancake over and cook for 2 more minutes until both sides are golden brown.
Add a little oil or cooking spray to the pan in between each new pancake or when the pan looks dry.
Once all the pancakes are cooked, serve them stacked with your favourite topping. For true American style pancakes, top with crispy, streaky bacon and maple syrup.
Whilst continuing to cook the remainder of pancakes, stack cooked pancakes onto a heatproof plate as you go, and keep on a low heat inside the oven.