125 g (4 oz) wholemeal flour (or half wholemeal and half plain white flour)
pinch of salt
15 g (1/2 oz) butter, melted
150 ml (1/4 pint) milk
sunflower oil, for frying
3 ripe peaches, stoned and sliced, or sliced canned peaches
4 scoops of vanilla ice cream
4 tablespoons maple syrup
Place the flour and salt in a mixing bowl. Make a well in the centre and break the egg into it. Add the melted butter and a quarter of the milk. Mix with a wooden spoon or hand whisk, adding more milk as the mixture thickens until all the milk is used. Beat well to make a smooth batter.
Heat a small nonstick frying pan until hot and lightly grease with a little sunflower oil. Pour in about 2 tablespoons of batter, swirling the pan, so the batter evenly coats the bottom of the pan. Cook for 1 minute until golden underneath, then turn over and cook the other side until golden. Slide out on to a plate and keep warm. Repeat with the remaining batter to make 8 pancakes.
Fold the pancakes into quarters and serve with the peach slices, a scoop of ice cream and a drizzle of maple syrup.