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Crempog pancakes

Crempog pancakes

    Pile them into a great big stack and let everyone tuck in!

    • Preparation: 5 mins
    • Cooking: 10 mins
    • Serves: 5

    What you need:

    • 250g/9oz plain flour
    • 50g/2oz caster sugar
    • 1 tsp bicarbonate of soda
    • A pinch of salt
    • 2 large British Lion eggs
    • 284ml buttermilk
    • 1 tbsp lemon juice
    • 75g raisins
    • Caster sugar, to serve

    What you do:

    1. Sift the flour, caster sugar, bicarbonate of soda and salt together in a bowl. Make a well in the centre of the dry ingredients. Beat together the buttermilk, eggs and then add to the dry ingredients with the lemon juice. Leave the mixture to stand for 10 minutes.
    2. Heat a flat griddle or frying pan, brush the surface with a little oil, then drop tablespoons of the mixture, well apart onto the griddle pan - about three can be cooked at a time. Sprinkle a few raisins in the centre of each pancake. Cook over a medium heat for 1-2 minutes or until bubbles begin to form on the surface, and the base is golden.
    3. Flip over and cook for a further few minutes until the base is golden. Remove from the pan and keep warm in a clean tea towel. Repeat with the remaining mixture to make about 10 pancakes in total. Serve warm with a sprinkling of caster sugar.

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British Lion eggs

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

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