The Little Mill Blog
Flippin’ Delicious Wholemeal Pancakes

The Little Mill Wholemeal Pancakes

by Kathy Purcell,

Flippin’ Delicious

Frying pans to the ready, its pancake time! Pancake Tuesday is one of our most loved traditions, the last opportunity to eat some deliciously rich food before Lent. Nowadays shops are full of readymade off the shelf pancakes and pancake mixes. Yes, we love our convenience but they are so simple to make it really is just as easy to make them from scratch. Who would miss out on the fun and joy of making pancakes, especially with children (agree washing up in advance!). We are skipping the white flour and making a delicious wholemeal alternative with The Little Mill Plain Wholemeal Flour. This is a much more nutritious pancake with the stoneground wholemeals retaining their vitamins, oils, proteins and fibre.

The Little Mill Wholemeal Pancakes

Ingredients

  • 125 g The Little Mill Plain Wholemeal Flour
  • 300 ml Milk
  • 1 Egg
  • 2 Pinch of salt
  • 1 teaspoon Vegetable oil
  • Fry in butter or vegetable oil (we prefer butter but its up to you!)

Method

  1. Place flour and salt in a bowl.
  2. Using a balloon whisk, beat the egg in a jug with the milk and oil, then pour this into the flour and whisk in until the batter is smooth.
  3. Let the batter stand for 30 minutes if possible.
  4. To cook the pancakes, heat a little butter or oil in a suitable pancake pan and, when hot, pour in about 2 tablespoons of batter to create medium sized pancakes.
  5. Cook for about 2-3 minutes, then loosen the edge and either toss or flip the pancake over with a spatula, then cook the other side for 1 minute.
  6. Keep the cooked pancakes warm while you make more in the same way until all the batter is used. If not eating immediately, cool the pancakes on a flat surface, then wrap and store. Serves 8

The traditional filling/topping is sugar and lemon, but why not try some more adventurous fillings. We have taken the liberty of stealing what we think are some great pancake topping ideas from Jamie Oliver.

  • Frozen yoghurt, maple syrup and pecans
  • Smoked salmon, smashed avocado and crème fraiche
  • Mango, papaya, passion fruit and Greek yoghurt
  • Spinach, caramelised onion and gruyere cheese
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