Wholemeal Pancake

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Ingredient

Method

60g all-purpose flour 60g organic wholemeal flour 1 tsp baking powder 1 pinch of salt 30g sugar 0.5 tsp baking soda 1 A egg, beaten 20g butter, melted and cooled 165ml milk butter for frying topping: maple syrup blueberries

1. The easiest way to make these pancakes is to put all the ingredients into a blender and blitz. OR 1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Create a well in the center of the dry ingredients. Whisk milk, egg and melted butter in a separate bowl. Once whisked, combine with the dry mixture and mix until all lumps are gone. 2. Leave the batter for 15-20 minutes before cook. 3. Wipe excess butter from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes! *makes 5/6 pancakes