Red Clover Pancakes

Ingredients:

200g whole wheat flour
200g white flour
1 tsp salt
2 tsp baking powder
2 eggs
100ml oil (eg grape seed oil)
100ml honey
500ml milk
120g red clover florets (plucked from the flower head)

Method:

Mix all the dry ingredients together in a bowl. In a separate bowl whisk all the wet ingredients together. Beating with a whisk or a wooden spoon gradually add the milk mixture to the flour mixture. You're aiming for an even batter with no lumps (the more vigourously you stir the more likely you are to attain this). If the batter is too wet add a little more flour and if too dry add a little more milk. You're aiming for a batter that's about the consistency of single cream.

Place a large pan on the heat and add a little of oil or butter. When the pan is hot ladle some of the batter into the pan and swirl around to form a thin pancake. When browned on the bottom flip the pancake over and cook on the other side (don't worry if the first pancake doesn't come out right, it hardly ever does!). Place the pancakes in a warm oven to keep hot as you finish the others. Serve with lemon wedges and syrup, maple syrup or beech sap syrup.