March recipe: Pancake day

Did you know we grow many of the crops that go on to make the perfect pancake?

Wheat grown in Lincolnshire and Oxfordshire is processed to make flour, a key ingredient in baking and of course, pancakes. Rapeseed oil is the perfect choice to make sure your pancakes don't stick to the pan – look out for the fields of yellow flowers across our farms during the summer.

Ingredients

• 100g plain flour
• 2 large eggs
• 300ml milk
• 1tbsp rapeseed oil, plus a little extra for frying

Topping suggestions

• Caster sugar to taste
• Strawberries
• Lemon

Method

1. Add the plain flour and 2 large eggs into a mixing bowl.
2. Gradually add the milk, while whisking the batter until you reach a smooth consistency.
3. Heat a medium pan until it is medium hot, then add a splash of rapeseed oil.
4. When the pan is up to temperature, pour in the mixture and tilt the pan for even coverage. Cook for 1 minute, turning occasionally to ensure your pancake is golden brown on both sides.
5. Turn off the heat and serve with the topping of your choice. Enjoy!

Where food comes from

We grow multiple varieties of wheat for milling, biscuit-making and animal feed. We grow enough wheat to produce 7,920,000kg of white flour each year.

Each year, we grow enough oilseed rape to produce 1,760,000l of oil.

Sugar is a great way to sweeten your pancakes. We grow sugar beet on our Lincolnshire farms – enough to produce 3,000t of refined British sugar each year.