Wholemeal muffin pancakes
- 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.