I think half and half wholemeal self raising to self raising is best but do a bit of trial and error. Also remember wholemeal is more filling than white so you probably won't need as many as you would have had of the old pancake recipe.
Wholemeal Pancakes - makes about 14-16
225g, 8oz Half and half wholemeal and white self raising flour or use a mixture of plain and wholemeal plain (all purpose) flour and add 2 and a half teaspoons of baking powder
300ml, 10 fl oz milk (whatever kind you like, I used semi skimmed cow's milk)
2 eating apples
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp Baking powder
Butter / margarine to cook
Honey to serve (optional, for over 1's only)
Weigh out the flour and add the baking powder. Measure out the milk and add in the eggs. Whisk the eggs and milk and then either using a hand whisk, a blender or stick blender, combine the milk mixture into the flour. Add in the vanilla and cinnamon then grate in the apples (including the skin but not the core) and mix using a spoon or fork.
Heat a non stick frying pan and rub with butter. Pour in pancakes to the size you want and then turn when they're starting to have bubbles breaking on the top. See here for more instructions on cooking pancakes like this. (Generally it's better to have a low heat than a high one.)
Serve either as they are (great for toddlers and babies) or with a drizzle of honey (over 1's only) or even cold as great finger food. All american style pancakes freeze well. Layer them up with non stick baking paper and freeze in boxes, they then can be taken out individually and defrosted as needed.
This is a great way of using apples which aren't as fresh as they once were. I like a crunchy apple and once they start to soften, they don't get eaten in my house and I hate waste.
If you like you can serve with fresh apple or why not try apple fried with cinnamon with a drizzle of honey?
I've entered this into the Bangers and Mash spice trail on cinnamon: