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
- Add the plain flour and 2 large eggs into a mixing bowl.
- Gradually add the milk, while whisking the batter until you reach a smooth consistency.
- Heat a medium pan until it is medium hot, then add a splash of rapeseed oil.
- 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.
- 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.