Homemade Pancakes with Sausages & Local Honey

Serves 4

To top:
8 McCartney’s Award Winning Pork Sausages
Local Honey
Icing Sugar

For the pancake batter:
226g Self Raising Flour
1 tsp. Baking Powder
1 tsp. Caster Sugar
2 Free Range Eggs
300ml Milk
30g Melted Butter
Spray Oil for cooking

Mix self-raising flour, baking powder & caster sugar together in a bowl.
Beat the eggs, milk & melted butter & gradually add to dry ingredients.
Leave mixture to stand for 15mins.

Very lightly oil a large frying pan and preheat until hot.
Spoon the mixture into the hot pan, cooking a couple of pancakes at a time.
When the pancake bubbles its ready to turn over and cook on the other side.

Grill or fry 2 sausages per person, cutting them in half length ways after cooking to butterfly.
Divide the pancakes over 4 warmed plates & top with the butterflied sausages & a large drizzle of local honey.
Dust lightly with icing sugar to serve.