American style pancakes

"Our son Harry makes his own pancakes for breakfast every weekend! hillfarm oil has a higher burn point than butter so it’s perfect for frying and doesn’t fill your kitchen with that burnt butter smell you often get when making pancakes."

Cooking Time 15 minutes
Fry Fry
Serves Makes 12


  • 2 eggs
  • 270g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 200ml milk
  • 50ml water
  • 2 tbsp hillfarm rapeseed oil plus extra for frying


  • Berries
  • Greek yoghurt
  • Maple syrup


  1. For the pancakes, sift the flour, baking powder & bicarbonate of soda into a large mixing bowl and make a well in the centre. Break the eggs into the well and slowly combine the eggs with the flour.
  2. Put the milk, water and rapeseed oil in a jug together and gradually add to the batter (making sure you bring in all the flour from the edges of the bowl) until you have smooth creamy batter.
  3. Heat a heavy frying pan and add a teaspoon of hillfarm rapeseed oil – turn down to medium and add 2-3 separate spoonfuls into a heated frying pan. Cook until the batter is set and the pancake starts to bubble, then flip over and cook for 30 seconds-1 minute
  4. Pile on a warm plate and cover with a clean tea towel until ready to dish up.
  5. Serve with berries, a spoonful of maple syrup and a dollop of Greek yoghurt.

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