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    Step-By-Step Pancakes

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    Step-By-Step Pancakes

    A fool proof pancake recipe and delicious fillings

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 8


    • Basic Pancakes
    • 120 g plain flour
    • 1 pinch of salt
    • 1 medium Columbian Blacktail egg, lightly beaten
    • 300 ml milk
    • sunflower oil, for frying
    • A little bit of English mustard
    • 1 tbsp olive oil
    • Gorgonzola and Pear
    • 4 pears cored and sliced
    • 25 g butter
    • Rhubarb and Stem Ginger Filling
    • A piece of stem ginger
    • 25 g caster sugar
    • 25 g butter
    • 400 g rhubarb
    • Sausage, Red Onion and Mustard
    • 2 red onions
    • 400g pack Waitrose English pork and fresh garlic sausages
    • Toffee, Pecan and Banana
    • 2 large bananas peeled and sliced
    • 300g pack Waitrose toffee sauce


    1. Sift the flour and salt into a bowl and make a well in the centre. Pour in the egg and 50ml milk and whisk, mixing in the flour slowly to avoid lumps forming.
    2. When you have a smooth batter in the centre, add a little more milk. Continue until it's all added, and the flour is mixed in. The batter should be slightly thicker than single cream - add more milk if you need to. Cover and stand for 30 minutes.
    3. Heat a heavy frying pan over a medium heat. Add 1 tbsp oil, swirl around the pan then pour out any excess. Using a ladle, add enough batter to coat the base of the pan, swirling it around quickly.
    4. Cook for 1-2 minutes, or until the edge begins to curl and the base is golden brown.
    5. Use a fish slice to flip. Cook for 30-60 seconds more, then transfer to a warm plate.

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