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

What you need:

  • 200g/7oz Odlums Spelt Plain Flour
  • 2 teaspoons Shamrock Demerara Sugar
  • ½ teaspoon Salt
  • 2 teaspoons Odlums Baking Powder
  • 1½ teaspoons Odlums Bread Soda
  • 2 Eggs, beaten
  • 360ml/½pt Buttermilk
  • Butter, for frying

For Caramelised Banana

  • 100g/3½oz Shamrock Golden Caster Sugar
  • 2 tablespoons Water
  • 1 tablespoon Fresh Lemon Juice
  • 2 large Bananas, peeled, cut into 1cm thick slices
  • 4 tablespoons Shamrock Pecans, toasted

To Serve

  • Buckwud Maple Syrup

How to:

  1. In a large bowl, combine the spelt flour, sugar, salt, baking powder and bread soda.
  2. 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.
  3. 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.
  4. 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.
  5. Place the cooked pancakes on an ovenproof plate and keep warm in a low oven while you make the caramelised bananas.
  6. 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.
  7. 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.
spelt pancakes

Spelt Pancakes

Category

Specialty Flour

Cook Time

Few mins

What you need:

  • 200g/7oz Odlums Spelt Plain Flour
  • 2 teaspoons Shamrock Demerara Sugar
  • ½ teaspoon Salt
  • 2 teaspoons Odlums Baking Powder
  • 1½ teaspoons Odlums Bread Soda
  • 2 Eggs, beaten
  • 360ml/½pt Buttermilk
  • Butter, for frying

For Caramelised Banana

  • 100g/3½oz Shamrock Golden Caster Sugar
  • 2 tablespoons Water
  • 1 tablespoon Fresh Lemon Juice
  • 2 large Bananas, peeled, cut into 1cm thick slices
  • 4 tablespoons Shamrock Pecans, toasted

To Serve

  • Buckwud Maple Syrup

How to:

  1. In a large bowl, combine the spelt flour, sugar, salt, baking powder and bread soda.
  2. 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.
  3. 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.
  4. 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.
  5. Place the cooked pancakes on an ovenproof plate and keep warm in a low oven while you make the caramelised bananas.
  6. 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.
  7. 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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