Spelt pancakes with honey and berries
Makes: 12 pancakes
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Clare Winfield
Spelt pancakes with honey and berries
Makes: 12 pancakes
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
290Kcal
Fat
10gr
Saturates
6gr
Carbs
38gr
Sugars
19gr
Fibre
3gr
Protein
10gr
Salt
0.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 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
Step by step
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.
- Put 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.
- Heat 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.
-
To 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.TipThere's no need to grease the pan, as the melted butter in the batter stops the pancakes from sticking.
