The good old family pancake recipe has been given a slight fibre kick here with the use of wholemeal flour. Jam and cream is a nostalgic combination in my family, and a little less obvious than using our other favourite Desert Passion Syrup (which is also absolutely divine on pancakes). Jam is also a good option for young kids, as it is a bit easier for them to handle than a slippery syrup.
1 cup plain wholemeal flour
2 tsp baking powder
2 tbsp butter, melted, plus extra for the pan
3/4 cup milk, or to preferred consistency
Outback Pride Passionberry and Fig Jam, to serve
Low fat cream, to serve
Combine the first five ingredients thoroughly, stirring well, and then let the mixture rest. Melt a little butter in a large frypan over medium heat.
Pour in half a cup of the pancake mixture at a time, tilting pan to spread slightly. When bubbles are popping and the uncooked surface of the pancake drying slightly, flip and cook the other side.
Generously slather with jam and trickly some cream over to serve. Enjoy!