Whole Wheat Pancakes

Method

1. Sift the flour

   Whole wheat flour is coarser than ordinary flour, so sift it twice — this removes the larger particles and makes the pancakes more even.

   2 min

2. Mix the eggs with sugar and salt

   Whisk the eggs until smooth, then add the sugar and salt. If you are using baking powder, mix it into the flour rather than the eggs.

   1 min

3. Make the batter

   Pour in half the milk, add the flour and stir. The batter will be thick and slightly grainy — that is how it should be.

   2 min

4. Thin with milk

   Pour in the remaining milk and the oil and stir. If the batter seems too thick, add another 2–3 tbsp of milk.

   1 min

5. Let the batter rest

   Cover and leave for 40 minutes. Whole wheat flour takes longer to swell: during this time the batter becomes smoother and the pancakes more elastic.

   40 min

6. Fry over medium heat

   Heat a pan and brush it with oil. Pour in a ladleful of batter and spread it. Fry for 45–55 seconds per side until golden.

   45–55 sec per side

7. Serve

   Whole wheat pancakes are denser, so choose juicy fillings: cottage cheese with sour cream, vegetables, fish.

Common mistakes

• Batter without resting — the pancake tears along the coarse flour's strands.
• Too little liquid: whole wheat flour takes up more of it, and the pancakes come out dry. Thin the batter freely.
• High heat: coarse flour burns before it is cooked through.
• A layer of batter that is too thick — such pancakes cook poorly in the center.

Serving ideas

BreakfastCottage cheese, banana, a spoonful of honey.

HeartyStewed vegetables or chicken in sauce.

With fishLightly salted fish and cream cheese.