Spelt pancakes with a sweet filling are a delightful treat for both children and adults. Offering a healthier alternative to traditional pancakes, they also provide a fruit serving for the entire family. The selection of fruit for the pancakes can be tailored to individual preferences and seasonal availability.
Storing leftovers
You can store baked spelt pancakes in the refrigerator for up to a week. To reheat, simply place them back in the pan and sauté them briefly, or warm them up in the oven or microwave.
Ingredients
- 1 cup spelt flour
- ½ cup whole wheat flour
- ⅓ cup sesame seeds
- 1 cup heavy cream unsweetened
- 1 cup milk
- 2 tablespoons softened butter
- 1 pinch of salt
- 2 tablespoons honey
- ⅓ cup raisins
- 1 piece apple
- 3 apricots
- 3 tablespoons oil
Instructions
- In a bowl, pour the cream and milk.
- Mix finely ground spelt flour, whole wheat flour, and sesame seeds. Stir the mixture into the cream and milk mix.
- Add a pinch of salt, honey, and raisins. Set the batter aside into the refrigerator for about 1 hour.
- In the meantime, prepare fresh fruit. I like to use one apple and three apricots. But you can adapt the amount to your own taste. Remove seeds, cut them into thin slices, or pieces for optimal baking.
- Warm the butter in a small pot until molten, and mix with the fruit into the pancake batter.
- Heat oil or butter in a pan and cook pancakes over medium heat until golden brown on both sides.
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