Ingredients

• Plain Flour x 200g

• Salt x 1/2 tsp

• Free Range Duck Eggs x 2

• Whole Milk x 500ml

• Rapeseed Oil

Method

• • In a small bowl beat the duck eggs. Sift the flour and salt into a larger bowl. Make a well in the centre and add the duck eggs and about half the milk.

  • Using a free standing mixer, or hand held electric whisk, gradually incorporate the flour into the liquid. Mix until smooth. Add the remaining milk until the mixture is the consistency of single cream. Let the mixture rest for at least 30 minutes.

  • To cook, use the biggest, flattest frying pan you have, preferably non-stick. Heat the pan to a medium heat. It should be hot enough to cook the pancake without it burning. Add about a 10p sized circle of oil for each pancake.

  • Using a ladle, whilst moving the pan around, add the mixture until the whole pan is covered in a thin layer. Wait until the pancake lifts away from the edge and moves when the pan is shaken. Take a deep breath and flip the pancake over. If you are not so brave, use a spatula! If the pancake sticks, wait a bit longer.

  • Stack the cooked pancakes on a plate separated by grease proof paper.

• Serving Suggestions

  • Freshly squeezed lemon & caster sugar
    Jam
    Golden or maple syrup
    Honey
    Fresh or dried fruit