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Pancakes

Makes: 12-16 pancakes

Ingredients

200g self raising flour
NOMU Sea Salt
2 large free range eggs
600ml full cream milk
2 tbsp melted butter, plus extra for brushing the pan
Squeeze of fresh lemon juice

Directions

Sieve the flour and a good grinding of salt in a mixing bowl and make a well in the centre. Break the eggs into the well and using a fork, break them up and incorporate them into the flour. Gradually add the milk and vanilla, whisking well until you have a smooth lump free batter with the consistency of thin cream. Add 2 tablespoons of melted butter and whisk again to combine. If you still have a few lumps, strain the batter through a fine sieve and leave to rest for at least 30 minutes before making your pancakes.

Ideally use a crêpe pan; however a good non-stick frying pan will also do. Over medium to high heat, brush the pan with melted butter and wipe away the excess with some kitchen paper. Pour a ladle of batter into the centre of the pan, quickly swirling the pan around till the batter has evenly covered the entire pan.

For crêpes you need a very thin layer, so use a smaller amount at a time. Cook the pancakes on the one side until nicely coloured, 1-2 minutes. Flip the pancake over and cook the other side for another minute or so. Don’t worry if the first pancake is a flop! That one’s for the pooch.

If your family doesn’t devour them as they come out of the pan, stack them on a plate between sheets of greaseproof paper. Place the plate over a bowl or pot of hot water to keep them warm. Keeping them warm in the oven will dry them out.

To serve, sprinkle with Sweet Rub and add a squeeze of lemon juice before rolling them up into cigars or fold into triangles. Eat immediately!

Ingredients

200g self raising flour
NOMU Sea Salt
2 large free range eggs
600ml full cream milk
2 tbsp melted butter, plus extra for brushing the pan
Squeeze of fresh lemon juice

Directions

Sieve the flour and a good grinding of salt in a mixing bowl and make a well in the centre. Break the eggs into the well and using a fork, break them up and incorporate them into the flour. Gradually add the milk and vanilla, whisking well until you have a smooth lump free batter with the consistency of thin cream. Add 2 tablespoons of melted butter and whisk again to combine. If you still have a few lumps, strain the batter through a fine sieve and leave to rest for at least 30 minutes before making your pancakes.

Ideally use a crêpe pan; however a good non-stick frying pan will also do. Over medium to high heat, brush the pan with melted butter and wipe away the excess with some kitchen paper. Pour a ladle of batter into the centre of the pan, quickly swirling the pan around till the batter has evenly covered the entire pan.

For crêpes you need a very thin layer, so use a smaller amount at a time. Cook the pancakes on the one side until nicely coloured, 1-2 minutes. Flip the pancake over and cook the other side for another minute or so. Don’t worry if the first pancake is a flop! That one’s for the pooch.

If your family doesn’t devour them as they come out of the pan, stack them on a plate between sheets of greaseproof paper. Place the plate over a bowl or pot of hot water to keep them warm. Keeping them warm in the oven will dry them out.

To serve, sprinkle with Sweet Rub and add a squeeze of lemon juice before rolling them up into cigars or fold into triangles. Eat immediately!

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