Recipe For Wholewheat Chilli Pancakes

In the last phase of preparing for a dinner party, after making sure the dessert is done and the 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

Wholewheat Chilli Pancakes
  • 140g cake flour
  • 150g wholewheat flour
  • 3mls salt
  • 10mls dried chilli flakes
  • 2 eggs
  • 250mls milk
  • 50mls oil
  • 15mls lemon juice
  • 375mls water
  1. sift the flours and the salt
  2. add back the bran left behind after sieving
  3. add the chilli flakes
  4. whisk together the wet ingredients
  5. gradually add them to the dry ingredients and combine well
  6. cover and leave the batter to stand for 30 minutes before using
to serve:
  1. pour 15mls of batter into an oiled pan to make small pancakes or 60mls to make a 'wrap sized' pancake
  2. make sure you cook them through on both sides
  3. 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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