Spelt pancakes recipe

Spelt pancakes are a rugged, rustic pancake recipe, using an ancient type of flour.

These spelt pancakes are similar to our classic pancake recipe, except they use spelt flour instead of refined white flour. Spelt is an ancient wholegrain which makes a delicious addition to baking. Rather than being a plain white powder, it has little specks of grain in, making your bakes look pleasingly rustic. It tastes nice too - nuttier and more complex than basic flour, which is essentially tasteless in baking. It's not gluten-free because it's still made of wheat, but fans like it for its increased fibre content, plus it has a few more nutrients than plain flour. These pancakes are ready for any kind of topping you fancy - sweet or savoury. See our tips below for ideas.

Ingredients

• 220g spelt flour
• Pinch of salt
• 2 free-range eggs
• 550ml full cream milk
• 50g unsalted butter

Method

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 2 tbsp into the mixture and reserve the rest for greasing the pan between pancakes. Leave the mixture to rest for 30 mins.
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.

Top tips for making spelt pancakes

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. Raid your fridge and cupboard for your fillings: traditional lemon sprinkled with caster sugar, or bananas drizzled with clear honey would both work a treat.

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