Spelt pancakes

(70 ratings)

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Spelt pancakes
Spelt pancakes
  • Makes: 12

  • Prep time:

    (leave to rest for 30 mins)
  • Cooking time:

    (per pancake)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Make your pancakes with spelt flour for a different taste. Spelt flour has a nuttier, sweeter flavor and is high in protein


  • 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!


  1. 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.
  2. 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.
  3. 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.
  4. Keep warm in the oven with interleaves of greaseproof paper between pancakes. Serve immediately with a topping of your choice!

Your rating

Average rating

  • 3
(70 ratings)

Your comments


These turned out more like crepes when I made them, so I added 1tsp baking powder to give them some lift. I'll have to play around with the recipe a little more to make them like actual pancakes.. However, they were still delicious!

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