Spelt Pancakes
Make your pancakes with spelt flour for a different taste. Spelt flour has a nuttier, sweeter flavor and is high in protein
Spelt Pancakes
Ingredients
- 220 g spelt flour
- Pinch of salt
- 2 free range eggs
- 550 ml full cream milk
- 50 g unsalted butter
Instructions
- 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!
Notes
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!
