Good morning world! I can finally feel summer approaching and local goodies like these beautiful strawberries are finally here. So how about using them in a lovely breakfast with spelt pancakes? Sounds good? This recipe is also really easy and quick. So perfectly fitting for my tight master thesis writing schedule at the moment.
Ingredients (3-4 servings)
- 300 g fresh strawberries, chopped (keep some aside for garnish)
- 2 tbsp sweetener of your choice (I used agave nectar)
- 2 tsp vanilla extract (one for pancake dough, one for the strawberry sauce)
- Grated organic lemon peel
- 2 eggs
- 2 tbsp raw cane sugar (I used Rapadura)
- 150 g wholegrain spelt flour
- 1 TL baking poweder
- 1 pinch of salt
- 120-150 ml milk
- Butter or neutral oil for frying
- Maple syrup for serving if you like
Mix chopped strawberries with agave nectar, vanilla and lemon peel in a small casserole. Bring to the boil. Reduce to a thick syrup.
Meanwhile, beat eggs with vanilla and raw cane sugar on high speed until foamy. Use more sugar if you like, but since I serve the pancakes with strawberry sauce and maple syrup I feel like that’s sweet enough! In a seperate bowl mix spelt flour, baking powder and salt. Now, add milk (only 120ml at first) to your egg mix, then mix in dry ingredients. If dough is too dry add remaining milk.
Heat some butter (or oil) in a medium-sized non-stick pan. Once pan is hot (if you stick a wooden spoon into the pan bubbles should form) reduce heat to medium and bake your first pancake. I use about 2-3 tbsp of dough per pancake. My spelt dough had the perfect consistency, not too liquid – so instead of spreading too much in the pan the pancakes would rise nicely. It takes less than two minutes per side, so make sure to flip your pancake once the bottom looks golden. I like my pancakes on the doughy side and flip them even earlier, sometimes. Try and see how you like them best. A perfect reason to try one straight from the pan. 😉
Between the pancakes you may have to clean your pan with some kitchen roll to avoid burnt bits. You can keep the pancakes warm in the oven covered with silver foil at about 70°C.
Drizzle lots of strawberry sauce and maple syrup on your pancakes. Garnish with some fresh strawberries. Enjoy!