Spelt pancakes

Ingredients

• 300 gorganic wholemeal spelt flour
• 0.5 tspsalt
• 2 mediumfree-range eggs
• 500 mlsemi-skimmed milk
• 30 gunsalted butter

Instructions

1. 1

   Mix the batter

   Sift the spelt flour and salt into a large mixing bowl. Add the eggs and milk, then whisk until smooth.

2. 2

   Rest the batter

   Pour in the remaining milk and whisk again until smooth. Cover the bowl with cling film and leave the batter to rest for 30 minutes.

3. 3

   Heat the pan

   Melt a knob of butter in a 24 cm frying pan. Ladle in some batter and swirl the pan so it covers the base.

4. 4

   Cook the first side

   Cook over a medium heat for 2 minutes, until the top is dry and the underside is golden.

5. 5

   Flip and finish

   Turn the pancake over and cook for 1 minute on the other side.

6. 6

   Cook the rest

   Repeat with the remaining batter. Keep the cooked pancakes warm under a lid or plate until all the batter has been used.

What are spelt pancakes?

These are thin, pan-cooked pancakes made with wholemeal spelt flour rather than the more usual wheat flour. They suit a Dutch-style pancake breakfast, where pancakes are often served simply or with a choice of toppings.

Wholemeal spelt gives this version a fuller, slightly nutty flavour. The brief resting period also gives the flour time to absorb liquid, helping the batter cook into even pancakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 9g protein, 30g carbs, 6g fat.

The flour supplies most of the carbohydrates and fibre, while the eggs and milk contribute protein. Butter and the fat naturally present in the eggs and milk account for much of the fat. Pair a serving with fruit and yoghurt for a more balanced breakfast.

Choosing the ingredients

Spelt flour: the recipe specifies wholemeal flour, which contributes its characteristic flavour and a more substantial texture than white flour.

Milk and eggs: these make up the liquid base and help bind the flour into a pourable batter. Use the listed semi-skimmed milk for the intended consistency.

Getting a smooth batter

Sift the flour and salt into a roomy bowl so they are easier to whisk into the liquid. Add the eggs and milk as directed and whisk until you no longer see dry flour or lumps.

The method then calls for the remaining milk to be added before the batter rests. Pour it in gradually while whisking to keep the mixture smooth.

Why the batter rests

Resting: cover the bowl and leave the batter for 30 minutes. This is part of the recipe's 60-minute total time, so allow for it before you start cooking.

Before frying, give the batter a quick stir if it has settled. It should be loose enough to spread around the base of the pan when you swirl it.

Cooking and flipping

Pan size: use a 24 cm frying pan and swirl the batter promptly so it forms a thin, even layer. A knob of butter helps prevent sticking and adds colour.

Doneness: cook the first side over medium heat for 2 minutes, looking for a dry top and a golden underside. Flip, then cook the second side for 1 minute.

Keeping the pancakes warm

As each pancake is ready, stack it under a lid or plate while you cook the remaining batter. Keep the cover loose enough that the pancakes stay warm without trapping too much steam.

Serve them plain or with fruit, yoghurt, or a little honey. Sweet and savoury toppings both work with the nutty flavour of spelt.

Recipe notes & tips

• Measure the flour and milk before you begin so the batter is quick to mix.
• Whisk steadily as you add the liquid to help prevent lumps.
• Let the batter rest for the full 30 minutes.
• Swirl the pan as soon as you add the batter to cover the base evenly.
• Use medium heat and wait for the top to dry before flipping.
• Keep finished pancakes covered while you cook the rest.

Variations

• Serve with berries: add fresh berries and yoghurt for a fruity topping.
• Make it savoury: top with grated cheese and sliced tomatoes.
• Add cinnamon: whisk a little ground cinnamon into the batter.
• Use apple: serve with thinly sliced apple and a drizzle of honey.
• Add lemon: finish with lemon juice and a light sprinkle of sugar.

Common mistakes to avoid

• Skipping the rest: the recipe relies on 30 minutes of resting, so allow time before frying.
• Leaving lumps: whisk until smooth before covering the bowl, and add the liquid steadily.
• Uneven pancakes: swirl the pan immediately so the batter reaches the whole base.
• Flipping too early: wait until the top is dry and the underside is golden.
• Using high heat: cook over medium heat so the pancake has time to cook through without scorching.
• Letting the stack cool: cover cooked pancakes with a lid or plate as you work.

How to store

Cool leftover pancakes, cover them and refrigerate for up to 2 days. Reheat in a frying pan over a low heat or briefly in the microwave until warm.

Frequently asked questions