Prep time:(leave to rest for 30 mins)
Cooking time:(per pancake)
Skill level: Easy peasy
Costs: Cheap as chips
Spelt pancakes are a delicious alternative to the usual offerings when it comes to the pancake department. This lovely grain is thought to be much healthier for you than white flour as it contains a whole lot of nutrients to help keep you feeling your best. The result of these tasty spelt pancakes is a slightly more nutty finish - somewhere between the flavours of buckwheat and wholemeal pancakes. Their rich background notes mean these pancakes work well for both savoury and sweet toppings - or both if you want to make a whole meal out of them. You could top them with a tasty mix of ham and cheese at tea time and then serve them up with fruit and cream for dessert, we don't imagine there'll be any complaints if you do!
- 220g spelt flour
- Pinch of salt
- 2 free range eggs
- 550ml full cream milk
- 50g unsalted butter
Raid your fridge and cupboard for your fillings: traditional lemon sprinkled with castor sugar, or bananas drizzled with clear honey…you name it, everything goes!
- To begin making your pancake recipe break the eggs into the flour and salt and gently whisk. Gradually blend in the milk, splash at a time, until the batter is smooth like single cream.
- Melt the butter in a non-stick frying pan, whisk 2tbsp into the mixture and reserve the rest for greasing the pan between pancakes. Leave the mixture to rest for 30mins.
- Grease the pan and heat until ‘smoking hot’. Add 2 tbsp of the batter to the pan, tipping the mixture from side to side, and using a pallet knife, carefully lift the edges of the pancake. When golden brown, flip the pancake over and cook the other side.
- Keep warm in the oven with interleaves of greaseproof paper between pancakes. Serve immediately with a topping of your choice!