Ingredients

• 5oz/140g plain flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp caster (fine) sugar
• 5 floz/150ml milk
• 1 large egg, lightly beaten
• 1oz/25g melted butter, plus extra for cooking

To Serve

• Devon Cream Company double cream
• Blueberries
• Maple Syrup

Instructions

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture. Using a fork, beat until you have a smooth batter with no lumps. Let the batter stand for at least a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a small lump of butter. When it has melted, add a ladle of batter. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and th pancake has risen to ½ an inch thick.
4. Repeat until all the batter is used up. Pancake can be kept warm in the oven on a low heat.
5. Stack the pancakes and drizzle maple syrup over the top. Top with Devon Double Cream and blueberries.

Products Used