Pancakes – My Version

Everyone has a favourite pancake / flapjack recipe, well this is my one. I have been eating pancakes a lot lately. They are so quick and easy and tasty and cheap!

When we were kids my dad used to whip up a batch of pancake batter and keep it in a jug in the fridge for afternoon snacks after school – slightly more healthy than chips or other packaged things that kids eat. I have taken dad’s basic recipe and added a healthy twist.

Method

1. Sift flours into a bowl. Add sugar and make a well in the centre of the flour.
2. Add then egg to the well and a little milk and incorporate the flour gradually, adding more milk as needed until a batter of pouring consistency is achieved. For a slightly cheaper version, use half milk and half water.
3. Fry pancakes in a little butter until golden. Serve with your favourite toppings.

This is enough batter to give 2 generous servings.

The buckwheat and the wholemeal flours give the pancakes a lovely flavour. I find regular pancakes bland now in comparison. If you don’t have buckwheat flour, leave it out, but it is worth giving it a try. The wholemeal flour also makes these pancakes quite filling.

My favourite pancake topping is a dollop of Greek yoghurt, some sliced banana and sliced strawberries (and a few blueberries if I’m feeling particularly decadent), a scattering of linseeds and a drizzle of honey. Yum. A little pure maple syrup goes down a treat too!