Coole Swan Pancakes
100g plain flour
2 medium eggs
200ml semi-skimmed milk
100ml Coole Swan
Pinch of salt
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How to make Coole Swan Pancakes
Sieve the flour and salt in a bowl.
Make a well in the centre of the dry ingredients and add the two eggs.
In another bowl, whisk together the Coole Swan and the semi skimmed milk.
Add the Coole Swan and milk to the flour and egg mixture. And whisk until a smooth batter is left. Let the batter stand for 10 minutes.
Heat a non-stick pan add oil or butter and spoon in a ladle of batter, tilting the pan to move the mixture around the pan for a thin and even layer.
Cook for about 30 seconds until golden brown underneath.
Using a palette knife, quickly lift and flip the pancake.
Our favourite Coole Swan toppings:
Second best thing about pancakes are the toppings. You can let your imagination run wild. Some of our favourite toppings include a mix of fresh berries, flaked almonds and a shaving of dark chocolate (70%), fresh strawberries and a dash balsamic vinegar, pear and chopped hazelnut, and of course the classic freshly squeezed lemon juice and sugar- top off any of these combinations with a splash of Coole Swan for the perfect pancake.
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