Wholemeal Pancakes

I am very lucky that I have the option to work in an office, work from home or work from any other remote location – for me, coffee shops are the best. When I work from home, I make use of having a full kitchen at my disposal and enjoy a freshly prepared lunch. These wholemeal pancakes were the result of a work-from-home day just before the long Easter weekend.

We’ve all heard the saying “A bad workman blames his tools”. When making these wholemeal pancakes I dirtied two pans. I concluded that our house needs a few new non-stick pans because these pancakes were not uniform in shape, by any means. However, the tasted lovely.

The additional of wholemeal flour gives these pancakes a subtle nutty taste. If you’re a pancake fanatic, like myself, check out my pancake library.

Hope you enjoy!

Amy x

100g self-raising flour
75g wholemeal flour
1 tsp baking powder
75g caster sugar
1 egg
1 tsp vanilla essence
75g Glenisk natural yogurt
200ml water

Mix together the dry ingredients in a large mixing bowl and make a well in the centre.

Add in the wet ingredients and mix to give a smooth batter. Allow to sit in the fridge for at least 30 minutes, if time permits.

Cook the wholemeal pancakes on a non-stick frying pan. This recipe fed two hungry workers when served with a side of carmelised banana and topped with Glenisk natural yogurt, cinnamon and honey.