Spelt is definitely one of my favourite grains. An ancient relative of wheat, it has a slight nutty taste and is packed with fibre and B-Vitamins. It’s perfect for a mix between quick carb energy and longer lasting fibrous energy. A bit like porridge.
Today I have used spelt flour to create a savoury pancake that would be perfect made into little ‘blini’ and served as an appetiser – I recommend topping with mashed avocado and basil or as a base for a light lunch or dinner.
Savoury Spelt Pancakes
serves 4, amount of pancakes depends on size
- 1 cup spelt flour
- 3 tbsp baking powder
- 1/4 tsp salt
- 2 tsp mixed herbs (I used herds de provence)
- 1 tsp flax
- 1 cup milk
- 2 tsp oil
- 1 tbsp lemon juice (or lime juice or vinegar – something acidic)
Place all the dry ingredients in a bowl and mix. In a separate container mix the wet ingredients together. Now put your pancake pan on to preheat – you want it to be evenly hot before you start cooking your first pancake. Whisk the wet ingredients into the dry, incorporating lots of air. If your pan isn’t non-stick add a coating of oil, otherwise pour the desired amount of batter into the pan and cook on a low heat. When the top starts to bubble and you can easily ‘remove’ it from the base of the pan, it’s time to flip it.
Allow to cook briefly on the other side then serve up and enjoy!
Hope you like the recipe and let me know if you give it a try!
In other news I started watching the white queen TV series. Basically as an excuse to see Max Irons topless. #eyecandy