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. To me this is the best way to work as the starters are usually the least complicated part of a meal. They should not need as much attention as a dessert. And nor should they be as elaborate as a main course. These wholewheat chilli pancakes are a perfect bite, and can be served as a canape if you prefer. I have adapted the recipe from the August 2007 IDEAS magazine

Wholewheat Chilli Pancakes
Wholewheat Chilli Pancakes

I served my bite size pancakes with freshly steamed lobster, dollops of caviar and cream cheese. For the cream cheese I prefer to use Philadelphia as it is firmer and creamier than other styles. By serving it in a block like this, my guests can put on as little or as much as they want onto the pancakes. Served on a bed of fresh rocket for added taste and texture, this were divine. This photograph does not do my starter justice. This wa way better than it looks here.

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Wholewheat Chilli Pancakes

Recipe Category: Canapé
Makes enough for: 4 people
All Rights Reserved: Adapted from August 2007 IDEAS magazine


  • 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

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