You will need (for around 16 pancakes):
- 200g spelt flour
- 2 tsp baking powder
- 40g caster sugar
- 20g melted butter, plus extra for cooking
- 1 egg
- 275ml milk
- 40g dark chocolate chips
- Yoghurt with honey to serve
Start by sieving the flour, baking powder and sugar into a large bowl.
In a separate bowl mix together the melted butter, egg and milk until well combined. Stir the egg mixture into the flour mixture and add the chocolate chips. Give everything a good stir to make sure it is well incorporated.
Heat a little knob of butter in a frying pan until it just starts to foam and then drop the pancake mixture in using around 2 tbsp of the batter for each pancake.
Fry the pancakes until they are golden brown before flipping them over and cooking the other side. Don’t be tempted to flip too early as you could end up with miserable looking pancake.
Cook the pancakes in batches until all the batter is used up then stack them as high as you like, drizzle with honey and serve with a big dollop of honey yoghurt.
I like to think that the spelt part of these pancakes means they add a fibrous benefit that negates the chocolate, sugar and butter. In reality I know that by eating eight of them I am waiting for the coronary police to come knocking. However as these are a treat I’m not too concerned and they are a delicious thing to make to accompany some yoghurt that might otherwise have been eaten with a simple banana. So while I am enjoying this meteorological nuisance by stuffing my face, when the weather does improve I’m sure to start creating lighter and healthier things. Yeah, right.
Thanks to Rachel’s Organic for the samples. All opinions expressed are my own.