This is my favourite wholemeal buttermilk pancakes recipe that I’ve been making since I was a teen. Pancakes can be fiddly for breakfast, but I’ve got a great system going that means they’re a piece of, er, pancake.
Try these top tips for great pancakes:
- Make sure your pan is no hotter than medium heat. Any hotter and it will burn your batter, any cooler and impatient kids will burn your soul.
- Put a plate next to the stove to scoop your pancakes straight onto when they are done cooking.
- Cover the plate with alfoil and it will keep your stack warm while you keep cooking. You can also pop them into the oven on a low temperature.
- Make a few small pikelets for the lunch boxes as you go – this recipe freezes really well. I butter them when cooled and put them into a snack bag in the freezer.
Yummy pancake toppings:
- Maple syrup (of course)
- Lemon and sugar
- Banana and nutella
- Apple puree
- A squeeze of fresh orange
- Blueberries and honey
- Strawberries and cream
- Greek yoghurt
- Golden syrup
Wholemeal buttermilk pancakes
Makes about 12, depending on size
You can make the batter the night before, cover and store overnight in the fridge. Give it a good stir before using.
- 1 ¼ cups of plain wholemeal flour
- 3 tablespoons of apple puree (optional)
- 1 teaspoon baking powder
- 1 teaspoon bicarb of soda
- ½ teaspoon salt (optional)
- 1 beaten egg
- 1 ⅓ cups of buttermilk (we like thick, fluffy pancakes, but you can add extra buttermilk for thinner pancakes)
- A little butter for cooking
1. Stir together flour, sugar, baking powder, bicarb and salt. Combine the egg and milk and add to the mix.
2. Stir well until well blended.
3. Heat a non-stick frypan and add a little butter. Pour in a batter to the size you would like for your pancake. If you’d like to make koala shapes, wait 30 seconds and then add two smaller drops to create ears.
4. Cook until pancakes are bubbly on the surface and the edge start to dry. Turn to cook other side.
What’s your favourite pancake topping?