• 100g Martry Mill Wholemeal Flour
  • 150g plain flour
  • 1 Tbsp baking powder
  • 1 tsp ground cinnamon
  • 25g wheat bran
  • 2 Tbsp honey
  • 3 ripe bananas
  • 50g ready-to-eat dried dates (pitted & finely chopped)
  • 1 large egg
  • 225ml buttermilk
  • 4 Tbsp olive oil
  • 1 Tbsp rolled oats


If you don't fancy dates, swap them with the same amount of blueberries or chocolate chips. 


  1. Sift both flours, baking powder and cinnamon into a bowl.
  2. Stir in the wheat bran and honey.
  3. Preheat the oven to 180 degrees and line a 12-cup muffin tin with paper cases.
  4. Peel two bananas and mash into a puree then stir in the dates.
  5. Beat the egg with the buttermilk and olive oil then add to the dry mixture from step 1 and stir until blended.
  6. Fold in the banana and date mix.
  7. Fill each paper case two-thirds full with the mixture. 
  8. Cut the remaining banana into slices and place one on top of each muffin along with a sprinkle of the rolled oats. 
  9. Bake for 20mins until they've risen and are golden brown.
  10. Transfer to a wire tray to cool slightly and then enjoy!


  • 100g Martry Mill wholemeal flour  
  • 100g plain white or cream flour                  
  • 2 Tbsp sugar                                                       
  • 1 Tbsp baking powder   
  • ½ tsp ground cinnamon  
  • ½ tsp fine sea salt                                    
  • 300-350ml milk   
  • 1 large egg                                             
  • 4 Tbsp unsalted butter, melted, plus more for the skillet (oil works as a substitute)
  • 1½ tsp vanilla extract


Make Batter 

  1. Whisk flours, sugar, cinnamon, baking powder and the salt in a bowl, set aside.
  2. Warm milk until lukewarm, not hot.
  3. Whisk milk, butter, egg, and the vanilla together until blended.
  4. Make a well in the centre of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter.

Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 Tbsp more milk to thin out it a little.

Cook Pancakes

  1. Heat a large skillet over medium heat. Lightly brush with melted butter. Spoon a ¼ cup of the batter onto the skillet and gently spread into a 4-inch circle.
  2. When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle.
  3. Serve warm with syrup, honey, bananas or topping of choice.

Variation: For 100% wholemeal pancakes, use 200g of Martry Mill wholemeal flour. This will absorb more liquid so add a little extra milk.


  • 100g Martry Mill wholemeal flour
  • 100g plain white or cream flour
  • 1 rounded tsp of mixed spice
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 50g sultanas
  • 100g butter
  • 50g golden syrup
  • 275ml milk 
  • 150g black treacle
  • 50g brown sugar 
  • 2 eggs


  1. In a large saucepan mix butter, treacle, golden syrup and sugar over low heat.
  2. Add milk - allow to cool.
  3. Add beaten eggs to the mixture.
  4. Put all the dry ingredients into a bowl and add to the mixture, stir in sultanas.
  5. Grease and line the baking tin.
  6. Add mixture - loosely cover with tinfoil and bake at 170 degrees for 1.5 hours.
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