Harrie’s Perfect Pancakes

Harrie’s top tips:

1. Use a lightweight, cheap and cheerful non-stick frying pan- no heavy cast iron.
2. Melt butter in the pancake pan before pouring most back into batter, leaving a coating in the pan.
3. Make batter preferably the night before and stir gently before using.

Prep Time - 10 minutes Cook Time - 20 minutes Serves 4


125g flour
Pinch of salt
3 Clarence Court Old Cotswold Legbar eggs
250ml milk
50g butter
Sprinkle of sugar
Squeeze of lemon


Sift the flour with a pinch of salt into a bowl and make a well in the middle. Mix the milk and a drop of water. Break the eggs into the well and slowly whisk together. Then add the milk and water in steadily, whisking constantly.

Whisk until the batter is smooth. Set the batter aside to rest for 30 mins (or overnight in the fridge if possible).

Heat a pan on a medium heat and melt the butter. Coat the pan with the melted butter, pouring any excess into the batter.

Scoop a ladle of batter into the pan making sure the pan is evenly coated in batter. Cook the pancake for roughly 40 seconds, flipping the pancake over to cook the other side.

Place the pancake onto a plate. Eat immediately or keep flipping and stack the pancakes up. Top with a sprinkle of sugar and a squeeze of lemon and enjoy!

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