|  | | AMERICAN PANCAKES | |
IngredientsServes 12
Preparation: 10 minutes
Cooking: 10-15 minutes
200g (7oz) wholemeal flour
25-40g (1-1½) soft brown sugar
2 tbsp wheatgerm
1 tsb baking powder
2 tsp bicarbonate soda
350ml (12fl oz) buttermilk
2 eggs, beaten
25g (1 oz) butter, melted
2-3 drops vanilla extract
Method
Mix the flour in a large bowl with the sugar, wheatgerm, baking powder and bicarbonate of soda.
In a separate bowl, beat the buttermilk with the eggs, melted butter and vanilla extract. Pour over the dry ingredients and stir until just combined.
Heat a large non-stick frying pan or griddle, pour in some of the pancake batter and shake the pan gently so that the mixture spreads out to a circle, about 10cm (4in) across and 5mm (¼in) thick. Cook for a few minutes then, when well risen and full of holes, flip over using a spatula and cook on the other side.
Repeat the process with the remaining batter to make about 12 pancakes. You can make several pancakes at a time.
This recipe is reproduced with the kind permission of Sarah Brown from The Readers' Digest Complete Vegetarian Cookbook, Reader's Digest; ISBN: 0276426177 24.99
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