Wholemeal pancakes

    25 min

    Yummy wholemeal pancakes with maple syrup, blueberries and raspberries, and clotted cream - or ice cream.


    London, England, UK
    6 people made this

    Serves: 6 

    • 135g wholemeal flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3 tablespoons golden caster sugar
    • 150 ml milk
    • 1 large egg
    • 2 tablespoons melted butter (and some extra for frying)
    • 1 punnet blueberries and raspberries
    • clotted cream to serve
    • maple syrup to serve

    Prep:10min  ›  Cook:10min  ›  Extra time:5min resting  ›  Ready in:25min 

    1. Put the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for 5 minutes.
    2. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
    3. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
    4. Arrange raspberries and blueberries on top of each pancake. Add a dollop of clotted cream. Drizzle with generous amount of maple syrup.
    5. Enjoy.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


     -  21 Feb 2012


    I thought it contained too much sugar so I only added one teaspoon, plus one teaspoon vanilla essence. I also added more milk for a looser consistency  -  21 Apr 2017


    Great  -  09 Feb 2016