Recipes
Wholemeal muffin pancakes
Individual-sized and baked – ideal if you’re nervous about flipping your pancakes
Individual-sized and baked – ideal if you’re nervous about flipping your pancakes
(1 votes)
Cook: 40 Mins
Serves: 9
Price: 30p per serving
Nutritional Information
Each 60g serving contains
Energy
481kj
115kcal
481kj
115kcal
6%
Fat
2.3g
2.3g
Low
3%
3%
Saturates
1.0g
1.0g
Low
5%
5%
Sugars
12.6g
12.6g
High
14%
14%
Salt
0.06g
0.06g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
802kj/192kcal
Typical energy values per 100g:
802kj/192kcal
Ingredients
100g wholemeal flour
1 egg
275ml milk
50g caster sugar
1tsp sunflower oil, plus extra for greasing
Icing sugar, crème fraîche and diced peaches or apricots, to serve
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Sift the flour into a bowl, return the bran to the bowl, and make a well in the centre.
2
Beat together the egg, milk, sugar and oil. Pour a little into the flour well.
3
Using a whisk, bring in a little of the flour from the sides to begin to make a batter, slowly adding more liquid and bringing in more flour as you go. Beat until smooth. Rest in the fridge for at least 30 mins.
4
Grease a 9-hole muffin tin and half-fill each hole with the batter. Bake for 20-25 mins, until puffy and golden
5
Dust with icing sugar and serve with crème fraîche and diced fruit.