Wholemeal pancakes are the next step up in pancake making. A richer flavour, as well as a richer product, these are our go-to birthday breakfast treat (although we also indulge whenever we’ve got an excess of eggs and milk!)
I measure the quantities by volume. Choose your favourite mug, and add an extra egg if you think the batter looks too loose.
- 1 mug wholemeal flour
- 1 mug jersey milk (if you can get it)
- 1 egg
- pinch of salt
- butter for cooking
Lift the flour with a fork (I use a Danish whisk for dry ingredients, it mixes them very well!). Don’t use a sieve: the tasty and healthy bran will be unnecessarily removed. Make a well in the flour and pour in the milk. Mix thoroughly, then crack the egg in. Add the pinch of salt and mix. Remember to choose good quality eggs – I love watching our free-range eggs changing the batter from milky-white to a rich yellow! Pancake batter is best if left to sit for 2-12 hours, but can be used immediately if you want to get eating.
Make the batter in a jug so that it can be poured easily into a hot, heavy-based frying pan. When the pan is hot, add a bit of butter and let it melt. Pour out a dollop of batter and lift the pan to spread it into a circle about 6” in diameter and 3mm thick. When the top is looking dry, loosen the pancake with a spatula and flip. Cook for the same time on the other side, then transfer to a warmed plate and place a tea-towel over the growing pile until ready to eat.
These should really be eaten with lightly smoked bacon and maple syrup, but fresh lemon juice and sugar will do nicely too. Or both.