< Kitchen
< Winter Warmers

Chicken Stock
Hedgehog Cake
Speculaas Biscuits
Austrian Apple Cake
Plum Squares
Apple and Sausage Loaf
Orange and Walnut Loaf
Pumpkin Pie
Beef and Guinness Casserole
Roasted Pumpkin Soup
Soda Bread
Pumpkin and Orange Muffins
Quince Vodka
Mash O’ Nine Sorts
Pork Sausages with Beans
Posh Polenta Pancakes
Basic Muffins
Dainty Toasties
Awesome American Pancakes
Orange and Rhubarb Crumble


Thin and crispy or fat and moist, the choice is up to you when you make your own classic pancakes. You can make the mixture the night before and enjoy a very easy breakfast with the added fun of everyone tossing their own.

125g plain flour
pinch of salt
1 medium egg
300ml milk
vegetable oil

Place the plain flour and salt in a mixing bowl and make a well in the middle. Break the egg into this well and add half the milk. Using a whisk or fork beat the ingredients together until smooth. Add the remaining milk and beat again. 

Place a frying pan on the heat and put in a tablespoon of oil. Spread this around the pan using a piece of folded kitchen roll. When the fat is hot but not smoking, pour in a ladle of the pancake mixture and swirl it around so it covers the bottom. Cook over a moderate heat until the bottom is golden brown and comes away easily. Now it is time for you to toss it. If you're feeling brave, throw it up in the air, if not use a palette knife to turn it. Cook on the other side. When it's ready, place on a plate and serve. 

Grease the frying pan again using the piece of kitchen roll, and start the process again.