PREPARATION TIME: 10 minutes plus 1 hour resting
COOKING TIME: 15 minutes




  • 220g/7¾oz/1¾ cups white spelt flour
  • a pinch of sea salt
  • 2 eggs, beaten
  • 550ml/19fl oz/scant 2¼ cups buttermilk
  • 55g/2oz unsalted butter, melted and cooled



Sift the flour into a large bowl, add the salt and make a well in the centre. Add the eggs and whisk in gently. Gradually blend in the buttermilk, a little at a time, until the batter is smooth and the consistency of single cream.

Whisk 2 tablespoons of the melted butter into the mixture and reserve the rest of the butter for greasing the pan between pancakes. Leave the batter to rest for about 1 hour. This lets the starch cells in the spelt flour swell and creates a better pancake batter.

Heat the oven to its lowest setting. Grease a pancake or similar shallow frying pan with a little of the reserved butter, heat over the hob until hot, then carefully wipe away any excess butter with kitchen paper. Add a ladleful or 2 large spoonfuls of pancake batter to the pan and swirl it to form a circle. Cook for a few minutes until the edges start to brown, then flip the pancake over and cook the other side.

Transfer to the oven to keep the pancakes warm while you cook the rest, interleaving them with sheets of baking paper.
Serve with the topping of your choice (see right).

Serve with a topping of your choice.

Don't forget to get your spelt ingredients:

14th March 2019

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