Warm the butter and add half of it to the mix, incorporating well (keep the other half to fry the pancake later). Water, 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin) Pasteurised Free Range 𝐄𝐠𝐠, Whey Powder (𝐌𝐢𝐥𝐤), Cornflour, Skimmed 𝐌𝐢𝐥𝐤 Powder, Raising Agents: Diphosphates, Sodium Carbonates; Sugar, 𝐖𝐡𝐞𝐚𝐭 Starch, Rapeseed Oil, Salt. Next, heat a frying pan and add the remaining butter, then add the batter and fry one side on a low heat for 3-4 minutes. When bubbles appear on the top and around the sides of the pan, flip it over and repeat on the other side. While that’s cooking, preheat the oven to 180oc. Keep refrigerated below 5°C. Once opened, keep refrigerated and use within 2 days and by date shown. Suitable for freezing. Freeze by date mark shown and use within one month. Defrost thoroughly in the fridge before use and use within 24 hours. Never defrost in a warm room. Do not refreeze once defrosted. Mix the flours and add the yeast and the creme fraiche, then stir in the milk and the egg yolks. Beat together well.