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Pancakes

Pancakes

Ingredients

  • 80g cornflour
  • 120g novofarina yellow pea flour
  • 6 eggs
  • 300ml milk
  • Oil (Rapeseed or vegetable oil)

method

Makes enough pancakes for 6 people

Tip both flours together into mixing bowl or large jug and whisk in the eggs using a hand whisk or electric hand mixer if you prefer.

Gradually add the milk a little at a time,

Heat a teaspoon of oil over a medium heat in a non-stick frying pan and then pour in enough batter mixture to cover the base.  When the mixture is cooked, flip over (toss if you dare) and continue cooking until golden underneath.  For subsequent pancakes heat rub the pan with some kitchen roll soaked with some oil if needed.

Delicious served with lemon and sugar or a toping of your choice.

Can also be used as base for savoury pancakes or our baked crepe recipe Tartiflette Crepes

Control from seed to pack – Carefully selected by our team of seed breeders, supported by dedicated crop management and the use of innovative technologies, we ensure our products are handled in the most quality sensitive, dedicated, gluten free environment.