I tried a wholewheat pancake recipe whose batter was a total flop. In an attempt to salvage ingredients (which shouldn’t ever go to waste), I remedied the batter and the result was the recipe below. It can be altered, with the exception of one basic rule: one part liquid to one part flour. So whether you want to experiment with other flours, or liquids in the form of water, milk, buttermilk or cream, just stick to the ratio and the pancakes will turn out well.
2 cups nutty wheat
1 cup milk
1 cup water
175g plain yoghurt
1 tsp vanilla extract
1/2 tsp bicarb
1/4 tsp nutmeg
1/2 tsp salt
30ml olive oil
You can do the usual ‘separate bowl for wet and dry, then combine’ thing, but I was too lazy for that. Instead, I did this:
1. Combine all dry ingredients into a large bowl and make a well in the centre.
2. Add wet ingredients one by one into the centre, and whisk outwards from there.
3. Use some cooking spray in the pan before baking each one.