Method

Place 100g of plain flour and your salt into a mixing bowl. use a spoon or your hand to make a well in the centre.

Crack 2 eggs and pour 50ml of the semi-skimmed milk into the middle of the well. Add 1 tbsp of sunflower and use a hand whisk to beat from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated it should resemble a thick paste.

Keep adding the rest of the milk, bit by bit and continue whisking until you have a liquid mixture batter, similar consistency to single cream. 

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Before you start cooking your pancakes, wash and chop your fruit toppings.

Chop your Resident Pheasant Chocolate into small shards. Place your two Resident Pheasant chocolates in separate heat proof bowls. Either place in the microwave for 45 seconds each, or melt over a pan of boiling water. Set aside. 

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Back to the pancakes! Heat the pan and add a tsp of butter, spread around the pan. 

Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer.

Leave to cook for 30-60 seconds until the under side is nice and golden. Then flip with a spatula or if you’re feeling fancy, toss the pancake!  .

Repeat on the other side and then leave to one side. Stack your pancakes. 

Serve your pancakes and add your toppings including your Resident Pheasant Chocolate.