For breakfast or dinner, pancakes can be enjoyed at any time of day! If you make pancakes regularly, why not make them a little bit healthier so you can really enjoy them guilt free.
Wholemeal Pancakes
Ingredients
- 100 g Martry Mill wholemeal flour
- 100 g plain white or cream flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- 300 ml milk
- 1 large egg
- 4 Tbsp unsalted butter
- 1½ tsp vanilla extract
Instructions
Make the pancake batter
- 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.
Cook the pancakes
- Heat a large skillet/pan 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.
Notes
The batter will be quite thick, if you feel it is unreasonably thick, add 1 to 2 Tbsp more milk to thin out it a little.
For 100% wholemeal pancakes, use 200g of Martry Mill wholemeal flour. This will absorb more liquid so add a little extra milk.