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Ingredients
- spelt flour 100g
- baking powder 1 tsp
- soft brown sugar 1 tbsp
- egg 1
- buttermilk 100ml
- vegetable oil
Compote
- blueberries 100g
- soft brown sugar 1 tbsp
- lemon juice a squeeze
To serve
- natural yogurt
Method
-
Step 1
In a bowl, whisk the spelt flour, baking powder and sugar.
-
Step 2
Add the egg and whisk again. Slowly whisk in the buttermilk until you have a smooth, thick batter.
-
Step 3
Put the blueberries, sugar and a squeeze of lemon in a pan and cook over a low heat for 5-10 minutes until the blueberries split and are saucy.
-
Step 4
Heat a non-stick frying pan over a medium heat with 2 tsp of oil. Swirl the pan so the oil coats the entire pan, and carefully wipe clean with kitchen paper.
-
Step 5
Add a heaped tbsp of batter to the pan and cook in batches for 3-4 minutes on each side. Keep warm in a low oven while you cook the rest.
-
Step 6
Serve with the compote and yogurt spooned on top.
Nutritional Information
- Kcals 345
- Fat 6.6g
- Saturates 1.2g
- Carbs 57.6g
- Sugars 25g
- Fibre 3.1g
- Protein 12.3g
- Salt 0.8g
