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Wholemeal pancakes/'crepes'

Updated: Feb 17, 2023

Weekend or birthday pancakes are a family tradition. While it's a bit more of an effort than cereal or a quick smoothie in the morning, it's always a wonderful treat when you have a bit of extra time. So here's our very own recipe for you to try, right before the weekend.



We have always made our pancakes thin like crepes, with oil instead of butter and without sugar. It's the perfect way to wrap up all the goodness of a jam, cheese or chocolate filling. For us, a pancake is a flavour vessel, not the only star of the show 😉.

We rarely use all-purpose flour for our pancakes as well. In our household, wholemeal is the flour of choice. It's a bit more flavoursome, a little more interesting in texture and a little more nutritionally dense than its white counterparts (not that this last one really matters when you're eating a chocolate pancake). It also makes the pancake a bit cakier/thicker and less crispy than all-purpose flour does.


We're very lucky to be able to mill fresh flour when we need to. At the risk of sounding a bit pretentious, let me tell you, the flavour of freshly ground flour makes a huge difference in a lot of recipes.

When it comes to toppings, we're actually a bit spoilt for choice- can you imagine? 😂 A little butter and some apricot or blackberry jam is always a favourite. The more traditional Romanians in our family have their pancakes with cottage cheese and honey, which sounds a bit funky, but is very tasty. This recipe does not have any added sugar, so it could also be used for savoury dishes!


This one is filled with lemon juice and honey, topped with blueberries and drizzled with more honey on top for good measure.

We would absolutely love to know some other weird and wonderful pancake topping combos! If you care to share, comment below or tag us in a photo.




Recipe


Printable download below

Wholemeal Pancakes
.pdf
Download PDF • 94KB

Makes about 4 x 25cm pancakes


Ingredients


- 1 free-range egg

- 1 1/2 Cups whole milk or milk alternative

- 130g wholemeal flour (or all-purpose if wholemeal just isn't your thing)

- 1 tsp baking powder

- Neutral oil for greasing



Method

  1. Put the egg, milk, flour and baking powder into a medium bowl and whisk thoroughly.

  2. Let the batter rest for a few minutes while you season the pan.

  3. On medium heat, preheat a pan of your choice (we use a normal non-stick pan with a 25cm bottom). Once hot add a tsp of oil and with a paper towel grease the pan.

  4. Add another small dot of oil and spread it around the pan with a spatula (if the pan is looking dry throughout the cooking process we will do this again)

  5. Add about 1/4 of a cup of batter to the pan, lifting the pan and rotating it to even it out.

  6. When the batter looks dry on top, gently trace the edges of the pancake with a spatula to loosen it, and flip. Cook the other side for a minute or so.

  7. Put on a plate and fill it with your favourite preserves, condiments and fruit, then fold or roll your pancake and enjoy!




Watch us making it here:



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