Cornish Pancakes

This recipe was passed down to me by my mother and, presumably, from the many generations before her.

For 8 pancakes

• 2 eggs
• 280ml Milk
• 110g plain flour

Sift the flour into a bowl. Make a well in the middle. Separate the egg whites. Add the yolks, a pinch of salt and a dash of the milk. Begin by slowly mixing the flour into the centre, adding milk at the same time. Whisk to smooth. 

Stiff peak your egg whites and fold them into the batter mix.

Fry on a high heat until cooked. Serve with clotted cream.