This recipe brings back many happy childhood memories of eating pancakes together as a family around our breakfast table for birthdays and other special occasions. We still do this when all the family get together for celebrations, and the pancakes are still as delicious as ever. 

Ingredients

• 2 C wholemeal flour

• 2 tsp baking powder

• 1/4 C wheatgerm (optional)

• 1 T soft brown sugar

• 30g melted butter

• 1 1/4 C milk

• 1 egg

• Pinch of salt

• Extra milk or cold water as needed (1/2 - 1 C)

Method

• Sift wholemeal flour, baking powder, salt and soft brown sugar. Add the bran bits that remain in sieve, back into bowl of sifted ingredients.

• Stir through wheatgerm if using.

• In a separate bowl, beat egg. Add melted butter and milk. Stir.

• Add egg/milk/butter mixture to dry ingredients.

• Stir until the mixture is smooth.

• Slowly add extra milk or water as needed, stirring to achieve an 'easy to pour' consistency (I use water). Set aside.

• Pre heat fry pan over medium heat. Note: you may need to add a small amount of oil or butter to the pan to prevent pancake mixture sticking. If your frypan is properly up to heat prior to adding mixture, you may not. It might be a bit of trial and error!

• Spoon or pour mixture into frypan and swirl pan to make a round pancake (usually approximately 15cm diameter and 0.5cm thick).

• Cook until bubbles appear, then flip pancake with a spatula.

• Cook other side until golden brown.

• You can break the first cooked pancake in half to check it is cooked in the middle (and have a taste test).

• Set onto a plate and leave in warmed oven while cooking the rest of the mixture.

Topping Ideas

• Natural yoghurt + sliced banana + drizzle of maple syrup

• Grilled crispy bacon + sliced avocado + drizzle of maple syrup

• Fresh blueberries + strawberries + greek yoghurt

Enjoy,

At Your Table