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WINTER - Pancake Day - Tuesday 05th March

• 100g plain flour

• 2 large eggs
• 300ml milk

• 1 tbsp sunflower or vegetable oil, plus a little extra for frying

• lemon wedges or squeezy lemon, to serve (optional)

• caster sugar, to serve (optional)


1. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.

2. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

3. Serve with lemon wedges or add a squeeze of lemon and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.




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