How to make a Hampshire pancake
This year Pancake Day, also known as Shrove Tuesday, falls on Tuesday 13th February. Traditionally, it is a time to use up rich and fatty foods that are in the kitchen in preparation for the more abstemious time of Lent.
If you haven't got ingredients to use up and need to shop ahead of Pancake Day it's a perfect opportunity to support local producers.
Hampshire Pancake Recipe
Makes 12 pancakes
Sift the flour into a mixing bowl. Make a well in the middle and gradually whisk in the beaten eggs and a little of the milk. Gradually whisk in the remaining milk to make a smooth batter. Leave to stand for at least half an hour.
Brush a hot frying pan with a little oil, ladle two or three tablespoons of the batter into the pan and tilt the pan to help it spread evenly. Cook over a medium to high heat for 45-60 seconds, loosen the pancake and then flip it and cook the other side for about 30 seconds.
Add more Hampshire
Be inspired by the wealth of quality local ingredients at your fingertips and pimp your pancake the Hampshire way.
For a savoury option combine Lyburn's Old Winchester cheese with local ham or bacon. Or for ultimate gooeyness how about Tunworth Cheese with New Forest Mushrooms.
Smoked trout served with ricotta, watercress and a squeeze of lemon make a refreshing and flavoursome option.
Options for the sweet toothed include lemon and honey, a healthier alternative to sugar. It is easy to pick up local honey with plenty of producers including Becky's Beezzzs, Mrs B's Bees, Sinah Common Honey and A Basket of Bees.
Try locally made peanut butter from The Nut Butter Company with banana. For true decadance melt marshmallows from Belinda Clark with chocolate and serve with Hampshire ice cream such as Jude's, Blackburn and Hayes, Mooka Gelato and Northney Dairy.
Share photos of your Hampshire pancakes on social media with #Hampshirepancake.