Ingredients

  • 130 g sprouted spelt flour (or sprouted wholewheat flour)
  • 1/4 tsp finely ground sea salt
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp rapadura sugar, jaggery or coconut palm sugar
  • 30g unsalted butter, preferably raw, melted
  • 275–300ml raw buttermilk, or use yoghurt or soured raw milk from pastured cows (you will need less soured raw milk than buttermilk or yogurt)
  • 1 egg, from pastured hens
  • 1 knob ghee, for frying

To serve

  • 100 g raw butter
  • 4 tsp maple syrup

Method

  1. 1

    In a medium-sized bowl, mix the flour with the salt, bicarbonate of soda and sugar. In a separate bowl, mix the melted butter with the buttermilk (or soured milk or yoghurt) and egg.

  2. 2

    Little by little add the wet mixture to the dry ingredients, stirring all the while to make a very smooth batter. Stop adding the wet mixture when you’ve made a just pourable thick and super-smooth batter.

  3. 3

    Heat a heavy frying pan over a medium heat. Add a small wedge (if cold) or a glug of warmed ghee to coat the hot surface thinly, and reduce the heat a little.

  4. 4

    Ladle in your batter and swirl around if need be to spread evenly. Let bubbles form on the surface of the pancake, and then flip – it should be golden brown underneath. Once you've cooked your first pancake, throw it away – it’s never any good.

  5. 5

    Cook the remaining pancakes, making sure you've got a queue of hungry customers waiting to eat them straight from the pan. Serve with lots of raw butter and maple syrup.

Eat Right by Nick Barnard (Kyle Books, £25)

Nutritional Details

Each serving provides
  • Energy 498kj 119kcal 6%
  • Fat 5.1g 7%
  • Saturates 2.6g 13%
  • Sugars 3.7g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 959kj/229kcal

Each serving provides

12.9g carbohydrate 1.8g fibre 4.4g protein

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