Why stick to lemon and sugar when you could have Rose and Clotted Cream Pancakes? Briscoe's Regal Rose Jelly and a dollop of clotted cream makes a truly scrumptious pancake filling.

Makes 14-16 pancakes

• 110g plain flour 
• pinch of salt
• 2 large eggs
• 200ml of semi-skimmed milk mixed with 75ml water
• 50g Slightly Salted Cow's Whey Butter

1. First of all sift the flour and salt into a large mixing bowl.
2. Make a well in the centre of the flour and break the eggs into it and whisk.When the mixture starts thicken, gradually add small quantities of the milk and water mixture, still whisking.
3. When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
4. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round. 

 Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter.
5. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
6. Flip the pancake over and add the grated cheeses.
7. To serve, fold in half, then in half again to form triangles, or else simply roll them up.
8. Serve with a dollop of Clotted Cream and Briscoe's Rose Jelly.