Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats' cheese and beetroot in this recipe perfectly.
Ingredients:
260g/9½oz wholemeal spelt flour
1 tsp fine sea salt
1 tsp baking powder
4 large free-range eggs
150ml/5fl oz full-fat milk
2 tbsp olive oil
100g/3½oz soft goats' cheese
100g/3½oz greek yoghurt
2 cooked baby beetroots, finely sliced
4 radishes, finely sliced
handful watercress
drizzle runny honey
Directions:
To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.
Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.
Whisk together the goats' cheese and Greek yoghurt in a mixing bowl until softened.
Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats' cheese on the side. Finish with a drizzle of honey.
