Traditional Pancakes - makes 10-12

Ingredients

100g Laxey Glen Mills Manx Plain Flour

Pinch of Salt

2 large Manx Eggs

300ml IOM Creamery Manx Semi-Skimmed Milk

50g IOM Creamery Manx Butter

Caster Sugar (if desired)

Lemon Wedges (if desired)

Method

Sift the flour and salt into a large mixing bowl then make a well in the centre of the flour and break the eggs into it.

Start whisking and when the mixture starts to thicken gradually add the milk. Continue whisking until the batter reaches a smooth thin cream consistency.

Melt butter in the frying pan, spoon a couple of tablespoons into the batter and whisk it in, setting aside the rest to use for frying the pancakes.

Get the pan really hot then turn the heat down to medium and spoon a layer of batter in, cooking till golden on both sides.

Continue until all the mixture is used.

Serve sprinkled with a little sugar and lemon juice and some lemon wedges or any topping of your choice.