Tossing pancakes for supper? Here’s a rude recipe and video from Jim & Lucy Fisher at Cook in France (married for 29 years; she taught him the recipe).
Traditionally, of course, pancakes evolved from the need to use up leftovers, but we make ours from really fresh ingredients including free-range eggs and good quality unsalted butter.
Fillings and toppings are entirely up to you, but my favourite is double cream and maple syrup. What’s yours?Read More