Wholemeal Pancakes with Date Syrup
Ingredients
1 cup Matthews Cotswold YQ Flour
1 cup Matthews Cotswold Organic Plain FlourÂ
50g demerara sugarÂ
50g unsalted butter, meltedÂ
300ml full-fat milk
2 large eggs
2 teaspoons baking powder
1 teaspoon cinnamonÂ
To finishÂ
Blackberries
BlueberriesÂ
Date Syrup
Baker: Gabriella MorelliÂ
Makes: 12-14
Prep time: 10 mins
Cooking time: 20 mins
Flours used: Matthews Cotswold YQ, Matthews Cotswold Organic Plain
Method:
- Place the flours, cinnamon, sugar and baking powder into a large mixing bowl and mix.Â
- Add the eggs, milk and melted butter and mix until well combined.Â
- Heat up a large non-stick frying pan on a medium heath.
- For each pancake, spoon 2-3 tablespoons of batter onto the pan. You should be able to fit 2-3 pancakes at the time.
- Cook until the surface of the pancakes starts to bubble then flip with the help of a spatula and cook for 1-2 minutes.
- Serve with fresh blackberries and blueberries and some date syrup drizzled on top.
- Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.
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