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Spelt pancakes with honey and berries

  • Serves 4
  • Makes 12 pancakes
  • Prep 30 mins
  • Total time 30 mins
0.0/5 rating (0 votes)
Spelt pancakes with honey and berries
Spelt pancakes with honey and berries

step by step

  • 1Put the flour in a medium bowl with a pinch of salt and add the egg and about a third of the milk. Whisk until smooth and lump free, then gradually whisk in the remaining milk, 1 tablespoon of the yogurt, the melted butter and honey.
  • 2Heat a 16cm nonstick frying pan, and when hot, add about 2 tablespoons of the pancake mixture to the pan and swirl it around until the mixture thinly coats the pan. Cook for 2 minutes or until golden and brown underneath. Flip over and cook the other side for 1-2 minutes, until golden. As they are made, put the pancakes onto a plate, cover them with foil and keep them warm in a low oven while making the rest.
  • 3To serve, top the warm pancakes with a spoonful of Greek yogurt, a drizzle of honey and a few berries – add a wedge of lemon on the side to squeeze over, too.
  • There's no need to grease the pan, as the melted butter in the batter stops the pancakes from sticking.
  • Recipe photograph by Clare Winfield

Get ahead

The pancakes can be made a day in advance, stacked with squares of baking paper in between and then reheated in a hot oven (place in stacks of 4 on a baking tray, covered with foil) for 5 minutes before serving.

You will need

  • 100g white spelt (or plain) flour
  • 1 medium egg
  • 175ml milk
  • 1 x 170g pot 0% Greek yogurt
  • 40g butter, melted
  • 1 tsp honey

For the topping

  • 3 tbsp honey
  • 150g blueberries
  • 150g blackberries
  • 1 lemon, cut into wedges

+ Nutritional Information