Blueberry & Spelt Pancakes

These blueberry and spelt pancakes are family-friendly, delicious and wholesome. I’m sure they will become a family favourite for Sunday mornings. Here Jane Grover kindly shares her recipe in the lead up to her cooking class at our store.

Spelt flour is now readily available in bulk food shops, or the health food aisle of the supermarket. Frozen blueberries can be used to make the pancakes, however, we recommend serving these blueberry and spelt pancakes with fresh blueberries.

Jane Grover is a cookbook writer, and passionate foodie and cooks with a focus on seasonal, organic, home & locally grown produce. 

Serves 6

2 and 1/4 cups (250g) wholemeal spelt flour
2 tsp baking powder
1 tsp ground cinnamon
3 eggs, lightly beaten
350ml milk
1/4 cup (60ml) pure maple syrup
50g butter, melted
olive oil, for cooking
1 punnet blueberries

To Serve:
1 cup (250ml) natural yoghurt (European or Greek-style)
1 punnet blueberries
1/2 cup (125ml) pure maple syrup

1. Sift the dry ingredients into a large mixing bowl and add the husks from the sieve to the bowl. Make a well in the centre, and add the eggs, milk, maple syrup and butter. Whisk to make a smooth batter.
2. Lightly grease a large frying pan with olive oil, and heat over medium heat. Drop 1/4 cupfuls of batter into the pan, spreading out to 10cm. Sprinkle a few blueberries onto each pancake. Cook for 2 minutes, then turn over and cook a further 2 minutes, until golden brown.
3. Serve the pancakes with natural yoghurt, extra blueberries and a drizzle of
   maple syrup.

Notes:

GF option: Many people who have wheat allergies can tolerate spelt, use your discretion. Use gluten-free baking powder.

spelt is a grain similar to wheat, but with some significant and healthy differences. In a lot of grains, the important nutrients are contained in the bran and the germ, components which are removed during processing. Spelt has many nutrients in the inner kernel, which are retained. These nutrients are easily absorbed into the body. It is higher in B vitamins, proteins, fats and fibre than wheat. It also has qualities that are said to stimulate the immune system. It can be used as a substitute for wheat flour in some recipes, though you will find it needs less water than a wheat flour-based dough will.

Recipe and photo generously provided by Jane Grover