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WHOLEMEAL PANCAKES

Ingredients

Serves 8
Preparation: 10 minutes, plus standing
Cooking: 30-35 minutes
Suitable for freezing

300ml (½ pint) milk

1 egg

pinch of salt

1 tsp vegetable oil, plus extra for frying

100-125g (3½-4oz) wholemeal flour




Method

To make the batter using a blender or food processor, put the milk, egg, salt and oil into the goblet or bowl and blend thoroughly. Then add the flour and blend again for about 30 seconds.

To make the batter by hand, put the flour and salt in a bowl. 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.

Let the batter stand for 30 minutes if possible.

To cook the pancakes, heat a little oil in a suitable pancake pan and, when hot, pour in about 2 tablespoons of batter. Tilt the pan so that the batter coats the base of the pan evenly.

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.

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.
This recipe is reproduced with the kind permission of Sarah Brown

 
 
 
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