River Lune Salmon
Recipe by Steven Smith Freemasons at Wiswell, Lancashire.
175ml Warm water
175ml Warm milk 250g Strong flour
1/2 tsp Sugar
1/2 tsp Baking powder
Mix all ingredients in a kitchen aid until smooth, cover with clingfilm and allow to prove to double the size. Pour in to a lightly oiled pre heated teflon pan, cook until mix is set through, turn over and allow to crisp up. Allow to cool and cut as required.