Regular Pancake Day came and went. Regular pancakes were made and eaten with glee.
But this weekend I decided to upscale the regular pancakes into something a little healthier- Spelt and blueberry pancakes with mascarpone.
After asking Mr K which pancakes he preferred, his surprising answer was the healthy option.
Spelt is not only a superfood, it is also easier to digest for those with wheat tolerance problems. Coupled with anti-oxidant blueberries, these make a superfood of a pancake.
Superfood pancakes: spelt and blueberry with mascarpone
100g whole spelt flour
300ml milk
2 eggs
Pinch of salt
30ml maple syrup
Vegetable oil for frying
To serve
150g blueberries
100g mascarpone
Extra maple syrup for serving if desired.
Sieve flour and salt into a large bowl.
Make a well in the middle and crack in the eggs.
Pour in a quarter of the milk, and mix together- drawing in the flour from the sides. (I use an electric whisk, but hand is fine too.)
Gradually keep adding more milk until it is well mixed and as lump free as possible.
Add in the maple syrup and mix again.
Heat a little oil in a large frying pan.
Ladle in some of the mixture. I keep the pancakes on the smaller side. Spelt is trickier to work with than regular flour and I find keeping pancakes small makes them easier to flip.
Cook until golden brown on each side.
Store the pancakes in a warm oven until you have cooked them all.
To serve, I like to put one pancake on a plate, top it with mascarpone and blueberries and then stack them. Keep layering the blueberries and mascarpone on.
Some people like them with extra maple syrup to taste. Strawberries are good too.
