Jane Grover’s Spelt + Blueberry Pancakes

Jane Grover's blueberry pancakes

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Jane Grover is a cookbook writer, passionate foodie and cook with a focus on seasonal, organic, home & locally grown produce. Jane’s recipes are family friendly, delicious and wholesome. Here Jane shares her recipe for Spelt and Blueberry Pancakes, which I’m sure will become a family favourite for Sunday mornings …

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 a 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.


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 which 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



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