WHOLEMEAL PANCAKES WITH LEMON 

PANCAKES

• 3 eggs 
• ½ cup wholemeal self-raising flour 
• ½ cup wholemeal plain flour 
• 3/4 cup water 
• 3/4 cup milk 
• butter 
• raw sugar 
• lemon juice 

WHOLEMEAL PANCAKES WITH LEMON RECIPE:

Sift flour into a bowl, and return husks to bowl. Make well in the center of dry ingredients; add lightly beaten eggs. milk and water; mix to combine. Do not over-beat. Refrigerate 1 hour. Heat pan, and grease well. From a small jug pour 2 to 3 tablespoons of pancake mixture into a heated, greased pan. Cook until mixture is set and golden brown underneath. Turn the pancake and cook on the other side. Repeat with the remaining batter. Place pancakes on warm individual plates: rub the hot side with plenty of butter until melted. Sprinkle with raw sugar and lemon juice, roll up; serve immediately. 

Note: Stir the pancake mixture before each pouring so flour does not settle in a jug.

Makes 12 pancakes.

Also Read:  HAZELNUT CREPES WITH ICE CREAM AND CHOCOLATE SAUCE