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Wholemeal Pancakes

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Healthy

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.
Keyword Pancakes