These wholemeal pancakes pair well with savoury toppings – cheese, ham, bacon, and grilled veg for example.

Unlike our classic pancake recipe, this uses wholemeal flour. Most of us know it’s a good idea to include wholegrains in our diet where possible. They contain more fibre, keep you fuller for long, and have more micronutrients than plain flour. This recipe also uses semi-skimmed milk, so it’s lower in fat than most pancake recipes. Wholemeal pancakes have a more rustic look and taste than ones made from refined flour.

To serve, top with any topping you fancy. For savoury, we like to add some cheese just as the pancake is coming to the end of cooking, topped with some fried mushrooms, a spoonful of crème fraîche and some chopped chives. For a sweet treat, spoon some berry compote onto each pancake, roll up and serve with a spoonful of yogurt.

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  • 125g (4½ oz) wholemeal flour
  • 1 medium egg
  • 300ml (½ pt) semi-skimmed milk
  • Fillings of your choice, see tip


  • Place the flour in a large bowl, mix in the egg and gradually whisk in the milk to give a smooth batter.
  • Heat a little oil in a small frying pan and add a little of the batter to cover the base thinly.
  • Cook the pancake for 1 min until golden, turn and cook for 30 seconds. Repeat to make 8 pancakes and then fill as desired.
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