Baker: Sue Stoneman

Makes: 30-35
Prep time: 15 mins plus half hour proving
Bake time: 3-4 minutes
Flours used: Self Raising Flour & Stoneground Strong Wholegrain

  1. Place the flours, bicarbonate of soda and dried yeast in a large bowl.
  2. Make a well in the centre and break in the eggs and add half of the milk.
  3. Whisk using a hand whisk and pour in the rest of the milk. Add in the chopped chives and season with salt and pepper. You should have a smooth batter.
  4. Leave to rest for half an hour.
  5. Put a little oil in a frying pan and spoon mixture (just less than a tablespoon is a good size) into the pan.You can cook several at once. Fry for 1-2 minutes until bubbles start to appear on the surface then turn over and cook the other side until lightly browned. Leave to cool on a wire rack.
  6. Top with your favourite toppings. I’ve topped these with home cured salmon, a horseradish cream made with crème fraiche and caviar.

Thank you so much to Sue Stoneman for providing this recipe. If you’d like to see more, please visit their Instagram page @sue_stoneman

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