• 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.

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