Yeo Valley organic milk and butter used to make pancakes


These pancakes are delicious on Shrove Tuesday, or any other day in fact!

Enjoy with sweet or savoury toppings, we love our Greek Style Natural and compote or that age old pancake favourite –  lemon and sugar!

  • 15 mins
  • Serves 2
  • Beginner


100g plain flour

2 eggs

300ml Yeo Valley semi-skimmed milk

1 tbsp of Yeo Valley salted butter for frying


  1. Put 100g plain flour into a large mixing bowl or food processer.
  2. Crack the 2 eggs into the middle and pour in approx. 50ml of the Yeo Valley semi skimmed milk, then beat slowly until smooth. If it gets a little stiff to beat add a dash more milk.
  3. Once smooth and there are no lumps, pour in the remaining milk slowly until the batter is the consistency of double cream or can coat the back of a spoon.
  4. Allow the mixture to settle for a few minutes.
  5. Heat the frying pan over a moderate heat, then melt a small amount of butter in the pan and wipe away any excess carefully using a piece of kitchen towel.
  6. Spoon a ladle of batter into the pan, slowly tilting the pan to form a thin and even round layer, pour any excess back into your mixing bowl if required.
  7. Leave the pancake to cook for approx. 30 seconds or until golden brown on the underside and then flip over using a pallete knife. Cook for a further 30 seconds until evenly golden brown.
  8. Transfer carefully to a plate and continue with the remaining batter to create a stack of delicious pancakes. If you’re keeping them for later – layer them up in greaseproof paper.
  9. Top with your choice of sweet and savoury toppings!

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