Pancakes are a weekend essential in our flat. If we experiment with different breakfast options one day, we’re bound to have pancakes the next, whether they’re fluffy american style (recipe here) or crepes.
Fluffy thick pancakes used to be my favourite. I never used to be a crepe fan. A big stack of thick, light pancakes topped with all manner of toppings, came above the thinner crepe style pancakes any day. But recently, I’ve really got into them.
Just as quick and easy to make, with only a few store cupboard ingredients, they’re delicious served with all my fave pancake toppings and have become a regular breakfast option. Whether you enjoy your pancakes with bacon/sausage, or with fruit and yoghurt, these are bound to go down a treat. you could event serve them with fruit compote and ice cream for dessert.
Enjoy! What’s your favourite pancake topping? Are you a savoury crepe kinda person or do you give into a sweet tooth?
Wholemeal Breakfast Crepes
Delicious with fruit and yoghurt, or banana and peanut butter for breakfast.
- 150 g wholemeal flour
- 1 tsp cinnamon
- 300 ml skimmed milk
- 1 egg medium
- fry light for frying
- 2 tbsp peanut butter, crunchy
- 2 bananas sliced
Sieve the flour and cinnamon into a bowl. Add the milk and egg and whisk until well combined. Leave to stand for 10 minutes or so.
Heat a frying pan and spray with fry light - You want the pan to be really hot to cook the crepes. Add a spoonful of mixture, to thinly and evenly coat the base of the frying pan. Fry for 1-2 minutes until starting to turn brown. Flip and cook on the other side for a further minute or so. Remove from the pan.
Repeat with the remaining mixture.
Fold the pancakes in half or quarters, and serve layered on two plates. Top each plate with peanut butter and sliced banana and serve.