It’s Pancake Day!

No time for reading, more time for flipping!



This is a simple, but yummy take on the simple crepe recipe, using whole-wheat flour, skimmed milk and water. Top your pancakes with whatever you fancy – I always get every option out and then see what I fancy when it’s on my plate! Peanut butter, yoghurt and berries, lemon and sugar, chocolate spread, banana and maple syrup…





What are your favourite pancake toppings?! Comment below…





120g whole-wheat flour
3 eggs
250ml skimmed milk
180ml water
1 tbsp. honey
1 tsp. vanilla extract
¼ tsp. salt
1 tbsp. butter (+ extra for cooking)



– Put all ingredients into a large jug and whisk until smooth.

– Allow mixture to stand for 15 minutes.

– Heat a non-stick frying pan over medium heat and melt butter for cooking.

– When you can see the butter bubbling slightly pour batter into the pan and swirl around so it covers the bottom of the pan in a thin layer.

– Immediately scrape a spatula around the outside edge of the pancake.

– After about 1 minute (until golden brown), shake the pan and the pancake should be loose. Carefully flip.

– Fry for a further minute until golden brown and then serve with whatever toppings you fancy!



IH xo

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