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Wholemeal Pancakes
Children love these nutritious pancakes rolled up, folded or eaten flat. They are great served with bananas, kiwis or peaches and cream cheese, or honey and yoghurt.
Recipe courtesy of "Organic: Baby and Toddler Cookbook" by Lizzie Vann, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 1/2 pint (900 ml) milk or buttermilk | 6 oz (175 g) plain wholemeal flour | |
| 3 eggs, beaten | 1 tsp cinnamon | |
| 2 oz (60 g) good-quality vegetable oil or melted butter | 4 oz (125 g) sultanas, raisins, dried cranberries or sour cherries | |
| 6 oz (175 g) plain white flour | a little good-quality vegetable oil, for frying |
directions
Prep:
45 min
Total:
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1
Beat together the milk or buttermilk, eggs and oil or butter. Add the flour and cinnamon and beat until the batter is smooth, then leave to stand for 30 minutes. Stir in the dried fruit.
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2
Heat a lightly oiled non-stick frying pan and pour in a small ladleful, about 3 tablespoons, of batter. Cook over medium heat until lightly browned, about 2–3 minutes on each side.
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