Wholemeal Raisin Pancakes

Originally, I got this recipe from Hugh Fernley-Wittingstall’s book River Cottage, Light & Easy but made some measurement adjustments to the ingredients for a slightly sweeter taste (for little fuss pots). Also, I halved the measurements to make roughly 10 pancakes or 5 thick ones.

A great cook book for dairy and gluten free recipes

Currently, Lil Man is going up the milk ladder to re-introduce him to Cow’s Milk. Basically this means you start with small amounts of milk (starting with food that contains powdered milk) in their diet to build up their tolerance and work up to just pure milk. So in this recipe I used half Cow’s milk and half oat milk but you can chose whichever milk suits your dietary requirements.

 

 

What You Will Need:

125g wholemeal flour (the original recipe suggested buckwheat which you could use if you are avoiding gluten)

1 tsp baking powder

A pinch of salt

125ml milk (any milk you choose)

1 large egg

15ml sunflower oil

25g honey

25g raisins and/or pumpkin seeds (I used a bit of both)

What You Need To Do:

1. Sift the flour, baking powder and salt and mix together.
2. Whisk the milk, eggs, oil and honey into a separate bowl.
3. Next, slowly pour the wet ingredients in with the dry ingredients and whisk until it makes a smooth batter like texture.
4. Ladle or spoon the mixture into the frying pan and cook for a couple of minutes each side.
5. Serve with fresh fruit or jam for added sweetness. We had ours with blueberries and they were delicious.

Pop frozen berries in the microwave for a cheat coulée