Fluffy Wholemeal Pancakes

Preparation Time: 10 mins
Cooking Time: 15 mins
Chilling Time: 30 mins
Makes 12 pieces

The batter can be prepared the previous night and stored in the fridge.

  • 50g wholemeal flour
  • 50g plain flour
  • 1 tsp baking powder
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 15g butter, melted
  • 1/2 tsp vanilla extract
  • 250 ml milk
  • oil

Sift together the flours, baking powder and salt in a bowl. Stir in the sugar. Make a well in the centre and add the beaten egg, vanilla extract and melted butter. Gradually stir in the milk and mix well to form a smooth batter. Cover the bowl and set aside for an hour or overnight in the fridge. Heat a little oil in a frying pan and gently shake the pan so that the oil coats the base. Drain excess oil. Pour batter in desired shapes or plain rounds. Cook on low heat for 1-2 minutes on each side till cooked and golden.

Serving suggestions
Serve with sliced bananas and strawberries, drizzled with maple syrup

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