Recipe For Wholewheat Chilli Pancakes

In the last phase of preparing for a dinner party, after making sure the dessert is done and theΒ main course dealt with, I then tackle the starters. These wholewheat chilli pancakes are a perfect bite, and can be served as a canape if you prefer.

Wholewheat Chilli Pancakes
Wholewheat Chilli Pancakes
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Wholewheat Chilli Pancakes


  • 140 g cake flour
  • 150 g wholewheat flour
  • 3 mls salt
  • 10 mls dried chilli flakes
  • 2 eggs
  • 250 mls milk
  • 50 mls oil
  • 15 mls lemon juice
  • 375 mls water


  • sift the flours and the salt
  • add back the bran left behind after sieving
  • add the chilli flakes
  • whisk together the wet ingredients
  • gradually add them to the dry ingredients and combine well
  • cover and leave the batter to stand for 30 minutes before using

to serve:

  • pour 15mls of batter into an oiled pan to make small pancakes or 60mls to make a 'wrap sized' pancake
  • make sure you cook them through on both sides
  • serve topped with poached crayfish and caviar on a bed of rocket, with some cream cheese


Recipe from August 2007 IDEAS magazine

Click on the links for conversions and notes.
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