Spelt pancakes with burnt buttered pears and cinnamon

This easy pancake batter is so simple to whisk together in a bowl, with one extra step that makes all the difference: whipping the egg whites and folding them in for light, fluffy pancakes. Then top with quick pan fried sweet pears and a dollop of live organic yoghurt

Makes

8–10 pancakes

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

  • 175g white spelt flour

  • 1/2 tsp baking powder

  • 2 egg, separated

  • 200ml whole milk

  • 1–2 tsp good quality vanilla extract

Method

  1. In a large bowl add the flour and baking powder

  2. Make a well in the centre and add in your egg yolks and milk gradually mixing all together. Add in the vanilla

  3. In a separate bowl, whisk the egg whites to a medium peak

  4. Gently fold the egg white into the batter, being careful to keep as much air in the mixture as possible.

  5. Heat a non-stick frying pan over a medium heat and lightly grease with butter or oil.

  6. Spoon the batter into the pan to form pancakes and cook for 1–2 minutes until bubbles appear on the surface. Flip and cook for a further 1–2 minutes until golden and cooked through.

To Serve – Caramelised Pear

  1. Add a knob of butter to a small frying pan and heat until it just begins to brown.

  2. Add the sliced pear and cook gently, allowing it to caramelise in the butter.

  3. Finish with a dash of cinnamon and remove from the heat.

  4. Spoon over warm pancakes and serve immediately.

  5. Delicious with some cold live yoghurt