This deliciously indulgent pancake recipe create a relaxing sociable mid-morning meal that will set you up for the day.
Makes 10-12 pancakes
These wholemeal pancakes make a delightful weekend breakfast on autumn days. The batter is subtly spiced, but you could enhance the flavouring with a little ground ginger and mixed spice.
250g wholemeal spelt flour
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine salt
¾ tsp ground cinnamon
284ml buttermilk or thin, natural yoghurt
210g pumpkin puree (available in tins)
50g light muscovado sugar
2 large eggs, separated
1 tsp vanilla extract
2 tsp sunflower oil
1. Combine the spelt flour, baking powder, bicarbonate of soda, salt and cinnamon in a mixing bowl. In a separate bowl, use a stick blender to blitz the buttermilk, pumpkin puree, 40g sugar, egg yolks, milk and vanilla until smooth. Fold this into the spelt flour mix until almost combined, but with a few clumps of flour still remaining.
2. Whisk the egg whites until they form stiff peaks and fold into the mixture until just combined. Transfer to a pouring jug and allow the batter to rest for 10 minutes.
3. Meanwhile, put the blackberries in a small saucepan with the remaining sugar and a splash of water. Bring to the boil and simmer gently for a few minutes, stirring occasionally, until the blackberries begin to give up their juice, but still retain their shape.
4. Set a heavy frying pan over a medium heat, then dip kitchen towel into the oil and use to lightly coat the surface. Once the pan is hot, spoon or pour in the batter to form circles about 8cm diameter, leaving plenty of space between each (you will have to do this in batches). Lower the heat to medium and cook for 2 minutes on each side, until golden brown.
5. Keep warm on a loosely covered plate in a low oven, and repeat until all of the batter is used, rubbing the pan with more
oil if required. Serve in stacks with the blackberries and pieces of honeycomb.