Pancakes to flip for

Pancakes to flip for

Shrove Tuesday is traditionally the day where you clear your cupboards of eggs and fat before the start of Lent in the run-up to Easter Sunday. Pancakes perfectly utilise these ingredients, and to make this Shrove Tuesday extra special, we have a recipe for you straight from the kitchens of the Royal Gardens at Highgrove. Time to get your frying pans at the ready!

Pastry Chef Matt works in the kitchen at the Royal Gardens at Highgrove and enjoys making pancakes for Sunday breakfast.

“My go-to recipe is straight forward and uses basic ingredients most people will have in their cupboards.”

Ingredients
100g plain flour
2 eggs
300ml milk
1tbsp veg oil
Pinch of salt

Method
Sift the flour and whisk everything together to a smooth batter.

Let the batter rest in the fridge for 30 minutes.

Lightly oil medium frying pan with kitchen paper and place on medium heat. Add a thin layer of batter to the pan and cook for 1 minute on each side.

Keep your pancakes warm in the oven while you cook the remaining batter.

Now to serve.

“I enjoy my pancakes with lashings of maple syrup, but there’s no reason why you can’t make these pancakes your own and add your favourite flavours instead.” Says Matt.

So how do you like yours – sweet or savoury? We have plenty of toppings on offer to turn your pancakes into a real royal treat.

The traditional flavours are lemon and sugar, but why not change it up with a dollop of delicious Highgrove Lemon Curd or a drizzle of delicate Highgrove Royal Garden Honey. If you prefer yours savoury, add a grating of cheese and Highgrove Organic Onion Marmalade for a tasty alternative.