Fluffy spelt pancakes

Love these for brunch at the weekend with berries, fruit compote, Greek yoghurt and maple syrup! It is really worth the extra step of whisking the eggs, so they’re lighter and fluffier like American pancakes.

Ingredients

Makes 4-6 x 12cm pancakes

• 130g spelt flour

• 170ml oat milk, or cow’s

• 1 large egg

• Pinch of salt

Method

• Get two medium sized bowls and an electric hand whisk (if not - elbow grease!)

• Weigh the flour in one of the bowls, make a well in the middle and pour in the milk.

• Separate the egg - white in one bowl, yolk in with the flour.

• Whisk the egg white until it forms soft semi-stiff peaks.

• Use the same whisk to mix the flour, milk and yolk, then scrape in the egg white and gently fold in with a spatula. Try to avoid mixing too much as you’ll knock the air out.

• Heat a little olive or coconut oil in a frying pan and then add a small ladle of the mixture.

• Cook until you see bubbles appearing on the edges and towards the centre of the uncooked surface - approx 2-3 minutes (see pic). Flip and cook for about another minute.

Tip

• If you have some mixture left over, keep refrigerated in an air-tight container and it will be fine to use the next day.