Wholegrain pancakes with berries, Greek yoghurt and honey

A slightly more nutritious take on the classic Sunday morning pancake-athon.


  • 125g organic wholemeal plain flour (we used Dove)
  • 150ml skimmed milk
  • 150ml semi-skimmed milk
  • 1 free-range egg
  • Sunflower oil


  • Cuisine: Mediterranean
  • Prep time: 5 mins
  • Cook time: 20 mins
  • Total time: 25 mins
  • Servings: 8 pancakes (3-4 people)


Put the flour into a bowl and make a well in the middle to crack your egg into. Gradually whisk in the milks, whisking fast with a small balloon whisk until you have a smooth runny batter. Pour into a jug.

Heat a scant tablespoon of sunflower oil (instead of the usual dollop of butter) in a small frying pan or pancake pan on a medium high heat. Roll the fat around the pan (you can also wipe round with kitchen roll if you feel there’s a bit too much oil).

Make sure the pan is hot before you start and then add enough pancake mix to cover the base of the pan in a thin layer.

Cook on each side for a couple of minutes until beginning to brown. Stack on a plate in a warming drawer or low oven until all the pancakes are all cooked and ready to serve.

Top the pancakes off with a dollop of Greek yoghurt plus loads of berries (we used blueberries, strawberries, raspberries and cherries). And, if you’re feeling indulgent, a drizzle of Spanish honey.

We expected that even these little tweaks to our pancake routine would be met with horror by the kids. But, beyond a faint ‘bit mushy’ they went down pretty well. We’ll take that minor victory.


Fresh mint tea or a fruit smoothie.