White Spelt Drop Scone Pancakes

Name: White Spelt Drop Scone Pancakes
Cook time: PT15 M
Yield: 8 pancakes
Ingredients: 150g Doves Farm Organic White Spelt Flour 25g icing sugar 1 tsp Doves Farm Baking Powder 2 large eggs 100ml milk butter, for cooking blueberries and syrup, for serving

4.3

4 Ratings

15 minutes 8 pancakes Nuts Vegetarian

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About this recipe:

Delicious for breakfast or tea time, serve these spelt pancakes warm with fresh blueberries and drizzled with your favourite syrup, or spread with butter and honey.

Equipment:

frying pan and jug

Ingredients:

150g Doves Farm Organic White Spelt Flour
25g icing sugar
1 tsp Doves Farm Baking Powder
2 large eggs
100ml milk
butter, for cooking
blueberries and syrup, for serving

Method:

Sieve the flour, icing sugar and baking powder into a jug and stir to combine.
Break the eggs into the jug, add half the milk and beat to a smooth paste.
Stir in the remaining milk and beat to a smooth batter.
Put a little butter into a frying pan over a 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 pancakes over and cook the other side.
Transfer the cooked pancakes to a plate.
Repeat the cooking process with the remaining batter.
Serve warm with blueberries and syrup.