easy pancakes

Because it's Pancake Day/Shrove Tuesday, I took the opportunity to pretty much 'pig out' at the breakfast table! This day marks the beginning of Lent (the 40 days leading to Easter), and making pancakes is traditionally a way to use up fats, milk and eggs before the 40-day fast; Although I don't partake in Lent, and usually don't eat pancakes, but I made a lovely batch of Orange & Banana preserve yesterday and it was a nice debut for the jar!

Easy Pancake Recipe

INGREDIENTS -makes 8 pancakes

1. In a medium-sized mixing bowl, mix both flours. Make a well in the center and put in the egg, honey, oil and a little of the milk. Using a whisk, gradually incorporate some of the flour into the liquid ingredients, adding more milk as you go on (this way u keep the lumps to a minimum!). When all the flour has been made into a somewhat 'gloopy' paste, whisk in the rest of the milk to create a smooth batter.
2. Heat a non-stick frying pan, and using a ladle (I do it like this you can do what you like!), pour the batter into the pan. As soon as it lands on the hot pan, start to tip it from side to side to evenly coat the base with batter. After about 30 seconds, use a palette knife to lift the edge and turn the pancake over; it should have a lovely golden tinge. The other side will need another 30 seconds, then you can slide it off into a plate!
3. If you stack them up on one plate while you finish off the rest of the batter they usually stay warm until it's time to serve up!

I spread the conserve all over the pancakes before I folded them, and topped the portions off with an extra dollop, complete with a few slashings of double cream...