Wednesday, 30 July 2014

Spelt Flour Pancakes with Toffeed Apple and Fresh Bananas


1 cup wholemeal spelt flour (plain)
1 cup milk (any type - I like to use coconut milk)
1 egg
1 apple
1 banana
1/4 cup brown sugar
1 lemon


1) Mix flour, milk and egg together in a medium bowl to make a smooth batter. Add a dash more milk if batter is too thick.

2) Peel and core apple, dice into approx 1cm pieces.

3) Add a dollop of butter to a fry pan over medium heat.  Add apple pieces and stir now and then until apples are golden and soft, lightly stewing apple.

4) When the apples are soft, add the brown sugar around the edge of the apple pieces and leave on medium heat to let the sugar melt and turn into toffee.  Squeeze the juice of one lemon over the apples and sugar (this stops the toffee becoming hard and burning).

5) Remove toffeed apples from heat and pore into a bowl.

6) Add a dollop of butter to fry pan with a dash of oil (to stop butter from burning).  Scoop pancake mix into pan and cook in batches.  Repeat until all the batter is used up. 
The good thing about spelt flour is it can take heat and takes a while to cook each side so you don't have to worry about being side tracked while cooking (which is usually what happens in my world).

7) To serve place pancakes on plate(s).  Dollop toffeed apples onto stack.  Peel and slice banana and sprinkle over pancakes.

Makes about 15 medium sized pancakes.

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