Spelt Japanese-style fluffy pancakes
Spelt flour is a fantastic alternative to regular flour in baking. Doves Farm Organic White Spelt Flour has a subtly sweet and light earthy grassiness that adds an intriguing depth of flavour to these light pancakes.
Ingredients
- 4 large eggs, cold, separated
- 1 tsp vanilla extract
- 80ml of oat milk
- 55g of Doves Farm Organic White Spelt Flour
- 1/2 tsp Doves Farm Baking Powder
- 75g of caster sugar
- vegetable oil, for greasing
- salted butter, to serve
- maple syrup, to serve
Method · 30 min
- Using an electric hand whisk (or you can whisk by hand), whisk the yolks until beginning to thicken and become paler
- Whisk in the vanilla extract and oat milk. Gently sift the spelt flour and baking powder into the yolk mixture, then gently whisk to incorporate until the mixture is smooth – try not to overwork it
- Whisk the egg whites to soft peaks, then add the sugar a spoonful at a time. Once the sugar is incorporated, continue to whisk until you have a stiff and glossy meringue
- Add a large spoonful of the meringue to the egg yolk mixture and fold through with a spatula or large spoon until combined (this will help lighten the mixture initially so you can incorporate the rest of the meringue very gently and maintain a light batter). Gently fold the remaining meringue through the yolk mixture in three stages until combined then transfer into a piping bag
- Preheat a lidded non-stick frying pan on a medium heat, then reduce the heat slightly and lightly grease the surface of the pan with a little vegetable oil
- Pipe the mixture into the pan, 2-3 pancakes at a time, being mindful to not overcrowd the pan and leaving plenty of space between each pancake. Add a few drops of water around them then cover and cook for 8-10 minutes on a low heat, gently flipping and adding more drops of water halfway through
- Serve the pancakes in a stack with a knob of butter and a drizzle of maple syrup
