Yummy Buttermilk Spelt Pancakes

These pancakes are so delicious, I love them for a weekend brunch treat - the spelt flour gives a delicious, nutty flavour. Depending on how virtuous you've been during the week, serve the pancakes either American-style with crispy bacon and maple syrup, or with a syrupy blueberry compote and fromage frais...mmm

Serves 2-3 people. If hungover, double the recipe and eat til you feel better (preferably with a bloody mary)

• 250g spelt flour
• 175g buttermilk
• 50g melted butter
• 1 egg
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1-2 tbsp caster sugar

Sift all dry ingredients in a medium bowl, add the melted butter and buttermilk. Stir together with a large metal spoon. The mixture should take 2-3 seconds to drop from your spoon, if it's too runny, add some more flour, and if it's too thick, dilute with more buttermilk or regular milk

Cover and chill for 30 minutes

When you're ready to cook the pancakes, lightly oil a large saute pan, or ideally, a French crepe pan, over a medium heat

Fry your pancakes 1-2 minutes each side until golden-light brown

If making syrupy blueberry compote:

• 150-200g frozen blueberries
• 2-3 tbsp fructose sugar
• 2-3 tbsp water
• 1/2 tsp cinnamon (lemon and lime zest also make good additions)

Put all the ingredients in a small saucepan, bring to a simmer for 3-5 minutes and serve with your warm buttermilk spelt pancakes with a hefty dollop of fromage frais or greek yoghurt. Yum!