Try a surpri-ZING twist on a classic recipe by using our Thatchers Cloudy Lemon Cider in the mix.
- 175g plain flour
- 3 large eggs
- 200ml milk
- 200ml Thatchers Cloudy Lemon Cider
- A pinch of salt
- Oil or melted butter
1.Sift the flour into a mixing bowl, add pinch of salt and make a well in the middle. Instead of sifting you can simply give your flour a little whisk in the bowl instead.
2.In a separate bowl or large jug mix together the eggs, milk, and Cloudy Lemon Cider.
3.Pour the wet mixture into the centre of the flour well and start mixing using hand mixer, a whisk or balloon attachment of your standing mixer. Keep mixing until your batter is smooth, lump free and it should have a consistency of single cream.
4.Set aside for 30 minutes.
5.Heat up the frying pan until nice and hot. Add in oil or butter. Using a ladle or pouring jug, pour small amount of batter onto a hot pan and swirl around until the pan is fully coated. You might need to “patch” little holes with tiny drops of batter.
6.Fry on one side for approx 1 minute until lightly browned. Flip it over with spatula and fry for another minute.
7.Transfer pancake to a plate and cover with clean tea towel while you fry remaining ones, adding the new ones on top.
8.Enjoy with the filling of your choice!