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Wholemeal Pan Cakes

This recipe is ideal for a delicious after school snack for the kids, as breakfast or as a dessert for the whole family. The best thing about these pancakes is that with the help of wholemeal flour and skimmed milk it can be as healthy as you want it to be, by adding toppings ranging from fresh fruits to yogurt. However if you don’t mind some extra calories, syrup, jam or even ice cream are great additions to this recipe. You can cook whole batches of pancakes and freeze them for later use.

Makes 6 to 8
Preparation and Cooking time: Approx 15 minutes

Lamb Brand Wholemeal Flour 190g

Lamb Brand Castor Sugar 1 tbsp

Lamb Brand Cooking Salt 1 tsp

Lamb Brand Baking Powder 2¾ tsp

Egg 1 large, lightly beaten

Skimmed Milk 300ml

Unsalted Butter 45g, melted

Vegetable Oil 1 tbsp

In a large bowl sift together flour and baking powder. Add the sugar and salt and whisk together. Make a hole in the centre and add the lightly beaten egg, milk and melted butter and mix with a wooden spoon.

The batter should be thick enough to a dropping consistency. Add a little bit more milk if needed. Heat up a non-stick 7” inch pan over medium to high heat. Brush pan with a little vegetable oil and pour about ½ cup of the prepared batter to make one pancake.

Cook for about 30 seconds, then flip and continue cooking for another 20 or 30 seconds more. Cool on a cooling rack and serve topped with your favorite fruit, syrup or even yoghurt.