Sieve the flour, icing sugar, baking powder into a jug and stir to combine.
Break the eggs into the jug, add the milk and beat to a smooth, thick batter.
Put a small knob of butter into a frying pan over medium heat, as it melts tip the pan so that the melted butter covers its surface.
Pour some batter into the pan to make 10cm/4” circles and continue cooking over a medium heat.
When bubbles appear on the surface and the base is golden, turn the pancake over and cook the other side.
Transfer the cooked pancakes to a plate and repeat with the remaining batter.
Serve warm with fresh fruit, stewed fruit or syrup.
large frying pan and measuring jug
I used wholemeal spelt. I added Sicilian lemon extract and used almond milk, 200ml. Pinch of salt. Yum.
By Neyar Malik
27 Apr 2020
I used this recipe for breakfast with strawberry’s, blueberries and raspberries chopped up.
Then covered with fresh homemade yoghurt.
The pancakes was the best I have ever-made, never thought of using spelt flour, and putting icing-sugar in.
My pancakes have changed forever even my husband asked for more, which is very rare on new recipes for me that was an honour. Plus your recipes.
23 Feb 2020
I love this spelt flour. And thank u for the recipe! But pancakes come out really dry( using this recipe( i wish i added lore milk.or kefir to make them more moist.