Tasty Wholemeal Pancakes
If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.
RECIPE INGREDIENTS
Wholemeal plain flour
Skimmed milk, plus extra (optional)
Free-range eggs
Smooth apple sauce
Vanilla extract
Cinnamon powder
Sunflower oil
DIRECTIONS ON HOW TO MAKE TASTY WHOLEMEAL PANCAKES
Mix the flour and cinnamon powder into a large bowl and make a well in the centre. Whisk together the milk, extract, eggs and apple sauce in a jug.
Pour the milk mixture into the well in the centre of the flour and start whisking, gradually incorporating the flour from the edges until it forms a smooth batter. If the batter is too thick, add a little more milk.
Carefully wipe with a little of the oil in a frying pan then place on low heat. using a sheet of kitchen paper. Pour the batter into the pan and swirl the batter around the pan to get an even, thin coating.
Cook over a medium heat for 1–2 minutes or until golden brown on the bottom. Toss or flip to the other side and Cook for a further 30 seconds–1 minute or until golden brown.
Transfer to a plate and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve with any toppings of choice.
HERE ARE MORE PANCAKE RECIPES YOU CAN ENJOY TOO
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Tasty Wholemeal Pancakes
Description
If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.
Ingredients
175g wholemeal plain flour
300ml skimmed milk, plus extra (optional)
2 free-range eggs
3 tablespoons smooth apple sauce
1 teaspoon vanilla extract
1/4 teaspooon cinnamon powder
2 teaspooons sunflower oil
lemon juice or fruit and yoghurt, to serve
Instructions
Mix the flour and cinnamon powder into a large bowl and make a well in the centre. Whisk together the milk, extract, eggs and apple sauce in a jug.
Pour the milk mixture into the well in the centre of the flour and start whisking, gradually incorporating the flour from the edges until it forms a smooth batter. If the batter is too thick, add a little more milk.
Carefully wipe with a little of the oil in a frying pan then place on low heat. using a sheet of kitchen paper. Pour the batter into the pan and swirl the batter around the pan to get an even, thin coating.
Cook over a medium heat for 1–2 minutes or until golden brown on the bottom. Toss or flip to the other side and Cook for a further 30 seconds–1 minute or until golden brown.
Transfer to a plate and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve with any toppings of choice.
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