Wholesome wholemeal pancakes that are still delicate and lacy in texture. Here they're served with whipped cream and berries, but you can choose to serve them with almost anything you'd like!
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5 tablespoons caster sugar
250g wholemeal flour
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon bicarbonate of soda
225ml boiling water
225ml whipping cream
100g caster sugar
300g blueberries or berries of choice
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Method Prep:15min › Cook:20min › Ready in:35min
Blend buttermilk, eggs and 5 tablespoons sugar, then add 1/2 of the flour. Whisk till smooth, then add 225ml water and remaining flour, along with the oil and salt.
Dissolve bicarb in boiling water. Immediately pour mixture into batter and mix. Let batter stand for 5 to 10 minutes.
In the meantime, whip cream with 100g caster sugar.
Heat a small non-stick frying pan on medium heat. Pour a little batter into the pan and rotate to spread batter evenly over the bottom. Cook for 1 to 2 minutes, till holes appear on the surface and the edges start to become dry. Flip and cook on the other side for up to 1 minute. Repeat with remaining batter.
Serve warm pancakes with whipped cream and berries.