White Spelt (& Buckwheat) Pancakes with Raspberry Chia Jam

Back to basics. Simple ingredients, real food, no fuss.

Ingredients

Pancakes

•       15g white spelt flour (or use 100g spelt + 50g buckwheat)

•       2 large eggs

•       350ml milk

•       1 pinch of salt

•       1 tbsp butter and neutral oil, for frying

Raspberry Chia Jam

•       200g fresh or frozen raspberries

•       2 tbsp chia seeds

•       2 tbsp maple syrup or honey

•       1 tsp lemon juice

Method

1.    Make the jam: Add the frozen raspberries to a small bowl and defrost. Mash with a fork as they soften, then stir in the maple syrup or honey and lemon juice and chia seeds - let sit together for up to 10 minutes (ideally somewhere warm)

2.    Make the batter: Add the flour to a bowl and make a well in the centre add the eggs and milk, slowly and whisk until smooth and pourable.

3.    Rest the batter: Let the batter rest for 5 minutes while your pan heats up. This relaxes the gluten and gives you a fluffier pancake but its not crucial at all so dont worry if you just want to get cracking.

4.    Cook the pancakes: Heat a non-stick pan over medium heat and add a little butter and oil. Pour in a ladleful of batter and cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1–2 minutes until golden.

5.    Serve: Stack the pancakes and spoon the raspberry chia jam generously on top - I think a dollop of yoghurt is lovely with it too. Serve immediately, or keep in the fridge covered or freeze (ideally with non stick paper between them so they don’t stick)

Notes

You don't have to use buckwheat - straight white spelt works beautifully on its own. If you do want to add it, swap about 40g of the spelt for buckwheat. It adds a slight nuttiness and a little extra goodness. White spelt is naturally lower in gluten than regular wheat, so it's gentler on the body too.