Naturally delicious real food.

Spelt pancakes with blueberry compote

After a year of living in America and surviving on student cafeteria food I became a convert to the American pancake – the love of them has now passed onto my youngest daughter and all her friends!

These pancakes are light and fluffy, the spelt flour adds a nutty sweetness and of course, not wheat free but many find it a much easier form of wheat to digest. This is my favourite pancake recipe from Signe Johansen’s book Scandilicious.

Spelt pancakes with blueberry compote

Serves 4

  • 250g wholemeal spelt flour
  • 150g white spelt flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 2 tbsp caster sugar
  • 350ml whole milk
  • 50ml plain yoghurt
  • 50g melted butter
  • 2 medium eggs
  • butter to cook pancakes in
  • maple syrup and icing sugar to serve
  • 200g blueberries
  • 50g caster sugar
  • Juice of 1 lemon

Sieve all the dry ingredients into a large bowl then add the bicarbonate of soda, salt and sugar. Make a well in the centre and add all the other ingredients. Mix together and allow to stand for 30/40 minutes.

Melt a knob of butter in a frying pan and add a ladle of batter, each pancake should hold a good shape about 1/2 cm thick. Flip the pancake as the edges brown. You can keep cooked pancakes in a warm oven whilst the others cook.

For the topping

Place blueberries, sugar and lemon juice in a pan and bring to boil. Simmer for 5/10 minutes until fruit is soft, not mushy and a good syrup has formed.

Serve with maple syrup and a dusting of icing sugar.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.