Sunday, 11 March 2012

Recipe: savoury and sweet organic spelt pancakes

I picked up a fab spelt pancake recipe from - not a dry and pappy end product that I often seem to concoct from well meaning free-from/organic/wholesome recipes, but a chunky, moist and moreish hunk of yumness.

It was pancake day, I wanted something hearty, and these delivered. I started by filling it with pre-roasted peppers (lazeeeebones), wild rocket, humous and a spray of olive oil and balsamic. Dessert was pears slow-poached in red wine and spices (cinammon, five spice and nutmeg) with cinammon dusted yoghurt and a tiny squeeze of lemon (a sort of nod to le crepe traditionnel.

So good, I might not wait til the next Shrove Tuesday to have them again.

The recipe was produced by Sharpham Park, fine granola and muesli makers in addition to flour, of course.

220g Sharpham Park White Spelt Flour
Pinch of salt
2 free range eggs
550ml full cream milk
50g unsalted butter

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

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