In a large bowl, combine the egg, egg yolk and baking powder. Whisk vigorously until light and frothy – this should take approximately 2 minutes. Add the salt and sugar and whisk again. Alternating, add the flour and milk in four parts. Whisk until no lumps are left between each addition. Pour in two tablespoons of clarified butter and give the mixture a final whisk. Clarified butter is butter with the solids removed so it can be heated to a higher temperature without burning – see tip below for how to make it. Heat a frying pan (Matthews Cotswold Flour recommend a cast-iron skillet) over a medium heat and grease generously with more clarified butter. Add a spoonful of the pancake batter to the pan and cook for a few minutes on each side or until golden brown. Replenish the butter in the pan for each new pancake, and repeat until all the mixture is used. Keep the ultimate pancakes warm in a low oven until you’re ready to serve them with toppings such as sliced banana, pecans and drizzled maple syrup.

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Ultimate pancakes

Q: You will need

Free-range egg 1 Egg yolk 1 Baking powder 2 tbsp Salt 1 tsp Sugar 2 tbsp Matthews Regenerative All-Purpose Flour 120g Milk 300ml Clarified butter 2 tbsp, plus extra for cooking

Clarified butter is crucial for achieving crisp edges on these chef's-kiss pancakes

The team at Matthews Cotswold Flour in Chipping Norton share their ultimate pancakes recipe

matthewcotswoldflour.co.uk

Makes 12

You will need

Free-range egg 1
Egg yolk 1
Baking powder 2 tbsp
Salt 1 tsp
Sugar 2 tbsp
Matthews Regenerative All-Purpose Flour 120g
Milk 300ml
Clarified butter 2 tbsp, plus extra for cooking

Method

In a large bowl, combine the egg, egg yolk and baking powder. Whisk vigorously until light and frothy – this should take approximately 2 minutes.
Add the salt and sugar and whisk again.
Alternating, add the flour and milk in four parts. Whisk until no lumps are left between each addition.
Pour in two tablespoons of clarified butter and give the mixture a final whisk. Clarified butter is butter with the solids removed so it can be heated to a higher temperature without burning – see tip below for how to make it.
Heat a frying pan (Matthews Cotswold Flour recommend a cast-iron skillet) over a medium heat and grease generously with more clarified butter.
Add a spoonful of the pancake batter to the pan and cook for a few minutes on each side or until golden brown. Replenish the butter in the pan for each new pancake, and repeat until all the mixture is used.
Keep the ultimate pancakes warm in a low oven until you’re ready to serve them with toppings such as sliced banana, pecans and drizzled maple syrup.

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You will need

Method

In a large bowl, combine the egg, egg yolk and baking powder. Whisk vigorously until light and frothy – this should take approximately 2 minutes.
Add the salt and sugar and whisk again.
Alternating, add the flour and milk in four parts. Whisk until no lumps are left between each addition.
Pour in two tablespoons of clarified butter and give the mixture a final whisk. Clarified butter is butter with the solids removed so it can be heated to a higher temperature without burning – see tip below for how to make it.
Heat a frying pan (Matthews Cotswold Flour recommend a cast-iron skillet) over a medium heat and grease generously with more clarified butter.
Add a spoonful of the pancake batter to the pan and cook for a few minutes on each side or until golden brown. Replenish the butter in the pan for each new pancake, and repeat until all the mixture is used.
Keep the ultimate pancakes warm in a low oven until you’re ready to serve them with toppings such as sliced banana, pecans and drizzled maple syrup.