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We have limited flours available on our online shop, restocked most days. If items say ‘out of stock’, they cannot be purchased and unfortunately we don’t have a waiting list. Orders are limited to 1 x 16kg sack or home baking flour multi pack variety, per person. Please don’t contact us until you’ve read our COVID19 Q&ASWe aim to dispatch in 7 working days and you'll receive tracking from DHL once dispatched. Thank you for your support and understanding.

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American Style Pancakes

"Our son Harry makes his own pancakes for breakfast every weekend! Hillfarm oil has a higher burn point than butter so it’s perfect for frying and doesn’t fill your kitchen with that burnt butter smell you often get when making pancakes." - Hill Farm Rapeseed Oil

Preparation method

  1.  For the pancakes, sift the flour, baking powder & bicarbonate of soda into a large mixing bowl and make a well in the centre. Break the   eggs into the well and slowly combine the eggs with the flour.

  2.  Put the milk, water and rapeseed oil in a jug together and gradually add to the batter (making sure you bring in all the flour from the edges   of the bowl) until you have smooth creamy batter.

  3.  Heat a heavy frying pan and add a teaspoon of hillfarm rapeseed oil – turn down to medium and add 2-3 separate spoonfuls into a heated   frying pan. Cook until the batter is set and the pancake starts to bubble, then flip over and cook for 30 seconds-1 minute

  4.  Pile on a warm plate and cover with a clean tea towel until ready to dish up.

  5.  Serve with berries, a spoonful of maple syrup and a dollop of Greek yoghurt.

what you will need


  • 2 eggs

  • 270g plain flour

  • 2 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 200ml milk

  • 50ml water

  • 2 tbsp hillfarm rapeseed oil plus extra for frying


  • Berries

  • Greek yoghurt

  • Maple syrup