- 100g Martry Mill wholemeal flour
- 100g plain white or cream flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 300-350ml milk
- 1 large egg
- 4 Tbsp unsalted butter, melted, plus more for the skillet (oil works as a substitute)
- 1½ tsp vanilla extract
- Whisk flours, sugar, cinnamon, baking powder and the salt in a bowl, set aside.
- Warm milk until lukewarm, not hot.
- Whisk milk, butter, egg, and the vanilla together until blended.
- Make a well in the centre of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter.
Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 Tbsp more milk to thin out it a little.
- Heat a large skillet over medium heat. Lightly brush with melted butter. Spoon a ¼ cup of the batter onto the skillet and gently spread into a 4-inch circle.
- When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle.
- Serve warm with syrup, honey, bananas or topping of choice.
Variation: For 100% wholemeal pancakes, use 200g of Martry Mill wholemeal flour. This will absorb more liquid so add a little extra milk.