Healthy Wholemeal Pancakes

Indulge in the warmth and comfort of homemade wholemeal pancakes, a perfect blend of wholesome goodness and delicious flavor. Made with wholemeal flour, these pancakes offer a nutty texture and a slightly denser bite compared to traditional pancakes, while still being light and fluffy.

Difficulty:

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 10

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Ingredients

150g Wholemeal Flour

1 large free range egg

375ml semi skimmed milk

1 tbsp rapeseed oil

Salt

Method

Weigh out all the ingredients into a large bowl with a small pinch of salt.
Whisk until smooth.
Heat a splash of oil in a non-stick frying pan until sizzling. Pour a tenth of the batter into the pan and swirl until it covers the base in a thin even layer.
Cook for 45-60 seconds until firm and just golden, flip and cook the other side for 15 seconds.
Eat straight away or keep warm in a low oven while you cook another batch

Serve up the pancakes with your chosen toppings!

Darts Farm Leeks & Gorwydd Caerphilly Cheese

Gently heat 2tbsp of oil in a large pan, add chopped leeks and cook gently for 5-6 minutes, until tender. Add 2 tbsp of herbs (chive or thyme) then season with salt and pepper to taste. Share the leek mixture between your pancakes and add grated caerphilly, roll them up before placing them on a lightly greased baking tray and warm them in the oven for 5 minutes, or until the cheese has melted.