Wholemeal Spelt Flour Pancakes with yoghurt & fresh berries serves 6
what you need: 250g organic wholemeal spelt flour* 2 heaped tsp baking powder 1 tsp rapadura sugar 1 tsp ground cinnamon 3 organic or free range eggs 250ml organic full cream milk 50g unsalted butter to serve: 250g natural yoghurt 1/2 cup pure maple syrup 1 punnet fresh raspberries 1 punnet fresh blueberries *Produced by removing the firm outer husk then roller-milling the inner kernel of grain. The end product makes for an easy digestible food when baked. Retains a substantial proportion of wheat's nutrients and full dietary fibre. High in nutrition and has a nutty flavour. Uses: Well suited to baking producing excellent dough's and pasta.
what to do: Melt butter on low heat in frypan Combine all dry ingredients in a large mixing bowl Add lightly beaten eggs, milk & melted butter, whisk until lumps dissolve and a smooth batter forms. Heat fry pan to high heat, then turn down to low Lightly coat fry pan with extra virgin olive oil Spoon mixture into pan to size of pancake required, cook for 2 minutes each side until golden brown. Serve stack of warm pancakes with natural yoghurt, maple syrup and fresh berries. enjoy
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