My latest inspection by the Food Standards team at Wolverhampton took place in April 2024.  Inspections are scheduled every 2-3 years, but due to the COVID backlog, this was my first inspection since the beginnng of 2020.

Whilst baking cookies for Cleobury Mortimer Farmers Market, I was asked about aspects of my food hygiene and preparation.

The elephant in the room is currently allergen control as far as food standards are concerned and we spoke about Natasha's Law and the need for labelling on pre-packed products.

I was glad to inform my inspector that I has been labelling my pre-packed quiches, cookies and scones since Natasha's Law came into force and also told him about my new disclamer labels that I was introducing.

Obviously, as a home kitchen, I can not guarantee absence of allergens in my bakes. But I am determined to do my best (via my strict procedures and methods) to reduce the risk of cross contamination and provide safe bakes for those with speical dietry requirements.

I was really pleased to maintain my 5* rating and proud that my methods and procedures demonstrate good practice in my own little part of the food industry. 

Who knew that a simple combination of flour, eggs and milk could give so much joy!

Here is the recipe I have always used for TRADITIONAL PANCAKES

It’s old fashioned, but it works!

You will need

100g plain flour (sifted)

Pinch of salt

1 egg

300ml milk

Make the batter

• Combine the flour and salt in a bowl.
• Make a well in the centre of the dry ingredients and add the egg.
• Gradually add half the milk to the egg stirring with a wooden spoon to bring the ingredients together.
• Beat with an electric whisk until smooth, the gradually add the remaining milk and beat again.
• Leave to stand for 30 minutes.

Cook your pancakes

• After standing, whisk up the batter again and add to a jug.
• Heat a small frying and brush with oil or add a knob of butter.
• Once hot, take the pan off the heat and add enough mixture to coat the base of the pan.
• Tilt the pan to make sure you have even coverage of the pan (add a little more batter if you need to fill any holes).
• Put the pan back on the heat and cook until bubbles form on the surface of the pancake.  You can also lift the edge of the pancake to see if it’s turning a nice golden brown.
• Flip your pancake.  You can use a palette knife, fish slice or toss into the air if you dare!
• Once the pancake is golden on the other side, slide onto a plate and fill with your favourite filling.
• Regrease the pan and repeat the steps above to make more pancakes.

Note:  I always find that the first one is less than perfect…but is still delicious.

Favourite fillings

My go to filling is a squeeze of lemon and a sprinkle of sugar; but you can fill your pancake with whatever you like:  jam, chocolate spread, golden syrup, bananas, strawberries…the combinations are endless.

You can also find my Banana Pancake recipe over on my Instagram page...