Traditional Pancakes with Sprouted Flour by Durrow Mills

Traditional Pancakes with Sprouted Flour by Durrow Mills



  • 100g Durrow Mills fine milled wheat flour
  • Pinch of salt
  • 1 egg
  • 300ml milk
  • butter for frying


  1. Sift the flour and salt together into a bowl. Crack in the egg and the milk. Stir in together and beat vigorously to make a smooth batter. Allow to stand for 30 mins and then stir again before using.
  2. To make the pancakes, heat a frying pan till very hot. Then turn down the temperature to medium. Grease with butter and ladle in enough batter to thinly cover the base of the pan, by tilting it to spread around. Cook till batter looks dry on top and then flip the pancake over and cook remaining side. When cooked pop onto a plate and add your favourite toppings e.g lemon and a sprinkle of sugar!
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