This recipe makes about 8 medium pancakes.
4 oz Holgate Windmill wholemeal flour
Half a pint of milk
1 medium or large egg
Vegetable/sunflower oil to fry
Mix the flour, milk and egg and whisk well, preferably with an electric mixer.
Leave to stand for an hour or two as the wholemeal flour takes a bit more time to soak in.
Whisk again before cooking.
Heat a teaspoon of oil in a frying pan. Pour in just enough of the mixture to cover the pan. Cook for a couple of minutes, then flip and cook again
Eat with any of the following, sugar, lemon, golden syrup, honey or jam.
This is a very versatile mixture as you can keep it in the fridge for several days. You can also freeze the cooked pancakes, if making and freezing a large number, by separating with greaseproof paper or clingfilm.
These pancakes are extremely good as a savoury dish. Roll them round a filling (savoury mince, mushrooms in cream cheese, ratatouille, fish in cream sauce etc.). Lay the filled pancakes in a lightly oiled baking dish, brush the tops with a little more oil and bake in a fairly hot oven for about 20 mins.