Wholemeal Cinnamon Pancakes
- 125 grams self-raising wholemeal flour
- 1 egg
- 150 ml Milk of choice
- Cinnamon, to serve
- Lemon juice, to serve
- Place the flour into a large bowl and make a hole in the center.
Crack the egg into the center of the hole. Whisk these together whilst slowly pouring in the milk until you have a thick batter.
You can add in some cinnamon and lemon juice here if you wish or add at the end before serving.
Heat up a non-stick frying pan until it is hot.
Once hot, turn the heat down to medium/low and pour 2-3 tablespoons of mixture into the center.
After 30 seconds check the underneath of the pancake and if it's nice and golden brown, flip it over and cook for a further 30 seconds or until done.
If you did not add the cinnamon and/or lemon juice during cooking you can add on to the top of the pancake and serve.