There’s nothing we like more than a stack of freshly-made, fluffy pancakes on Shrove Tuesday, so we asked our new Head Pastry Chef Ryan Healey to share his recipe:
270g plain flour (sifted)
30g baking powder
5g sea salt
60g caster sugar
260g whole milk
2 large whole eggs
60g melted butter
1½ tsp vanilla pod (seeds only) or vanilla paste
1. Combine all of the ingredients in a mixing bowl and whisk until a smooth mixture is formed.
2. Heat a non-stick frying pan over a medium heat, add a small amount of butter. Once melted and hot, pour a ladle of mix into the pan.
3. Heat until bubbles begin to appear on the top of the mixture, then flip!
4. Continue to cook until golden on both sides and serve immediately. I love to serve mine with fruit compote and whipped cream.