Makes 8-10
Ingredients:
• 200gm plain flour
• 2 tsp baking powder
• 40g golden caster sugar
• Pinch of sea salt
• 2 Free range eggs
• Leaves from 5 sprigs of thyme
• 125ml whole milk
• 1tsp runny Lensbury honey
• 2 handfuls of blueberries
• 50g unsalted butter
How to make:
1. To make the batter, place the flour into a large mixing bowl with the baking powder, sugar and salt. Crack in the whole eggs and add the milk. Use a fork or whisk to combine the batter fully. It should be nice
and thick. Add the blueberries, honey and thyme.
2. Melt a little of the butter in a large non-stick frying pan over medium to high heat. Ensure to coat the whole pan with butter by lifting and tilting the butter around.
3. Then, one by one, add 3-4 individual generous
tablespoons of batter to the pan.
4. Cook the pancakes for 1-2 minutes, until the undersides are golden, then use a spatula to flip each pancake over and cook the other side for 1-2
minutes until golden again.
5. Remove the cooked pancakes to a plate or board whilst you repeat with the reaming batter. Serve the pancakes warm, be indulgent and add some cream, crème fraiche or even ice cream and
plenty more of our Lensbury honey.
