Muffin tin pancakes

Wholemeal muffin pancakes

Individual-sized and baked – ideal if you’re nervous about flipping your pancakes

By , 12 January 2016
Wholemeal muffin pancakes
  • Ready in: 40 mins
  • Serves: 9
  • Price: 30p per serving
Nutritional Info
Each 60g serving contains
  • Cals 115
  • Fat 2.3
  • Sat Fat 1.0
  • Sugar 12.6
  • Salt 0.06
of your reference intake.
Typical energy values per 100g: 803kJ/192kcal.
  • 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
  • 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.

  • Beat together the egg, milk, sugar and oil. Pour a little into the flour well.

  • 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.

  • Grease a 9-hole muffin tin and half-fill each hole with the batter. Bake for 20-25 mins, until puffy and golden

  • Dust with icing sugar and serve with crème fraîche and diced fruit.