Spelt Pancakes Recipe

Spelt Pancakes

Oven Time : Few mins

www.odlums.ie /recipes/spelt-pancakes/

What you need:

How to:

In a large bowl, combine the spelt flour, sugar, salt, baking powder and bread soda.
In a measuring jug, beat together the eggs and buttermilk. Add to the dry ingredients and whisk until just combined; the mixture will be lumpy.
Heat a large non-stick pan over a medium heat for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts.
Ladle small portions of the batter into the hot pan, about 2-3 tablespoons per pancake. Cook 2-3 pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides.
Place the cooked pancakes on an ovenproof plate and keep warm in a low oven while you make the caramelised bananas.
In a pan, combine the sugar, water and lemon juice. Stir over a low heat until the sugar dissolves. Turn the heat to medium-high and bring to a boil. Allow to boil without stirring until the syrup turns a deep amber colour, occasionally swirling the pan. This will take 6-7 minutes.
Remove the pan from the heat. Add the banana slices and pecans and stir gently to coat with caramel. Allow to cool for 2-3 minutes before serving with the pancakes. Drizzle with maple syrup.

Bake with the Best

How to:

In a large bowl, combine the spelt flour, sugar, salt, baking powder and bread soda.
In a measuring jug, beat together the eggs and buttermilk. Add to the dry ingredients and whisk until just combined; the mixture will be lumpy.
Heat a large non-stick pan over a medium heat for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts.
Ladle small portions of the batter into the hot pan, about 2-3 tablespoons per pancake. Cook 2-3 pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides.
Place the cooked pancakes on an ovenproof plate and keep warm in a low oven while you make the caramelised bananas.
In a pan, combine the sugar, water and lemon juice. Stir over a low heat until the sugar dissolves. Turn the heat to medium-high and bring to a boil. Allow to boil without stirring until the syrup turns a deep amber colour, occasionally swirling the pan. This will take 6-7 minutes.
Remove the pan from the heat. Add the banana slices and pecans and stir gently to coat with caramel. Allow to cool for 2-3 minutes before serving with the pancakes. Drizzle with maple syrup.

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