2 large Bananas, peeled, cut into 1cm thick slices
4 tablespoons Shamrock Pecans, toasted
To Serve
Buckwud Maple Syrup
How to:
In a large bowl, combine the spelt flour, sugar, salt, baking powder and bread soda.
In a measuring jug, beat together the eggs and buttermilk. Add to the dry ingredients and whisk until just combined; the mixture will be lumpy.
Heat a large non-stick pan over a medium heat for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts.
Ladle small portions of the batter into the hot pan, about 2-3 tablespoons per pancake. Cook 2-3 pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides.
Place the cooked pancakes on an ovenproof plate and keep warm in a low oven while you make the caramelised bananas.
In a pan, combine the sugar, water and lemon juice. Stir over a low heat until the sugar dissolves. Turn the heat to medium-high and bring to a boil. Allow to boil without stirring until the syrup turns a deep amber colour, occasionally swirling the pan. This will take 6-7 minutes.
Remove the pan from the heat. Add the banana slices and pecans and stir gently to coat with caramel. Allow to cool for 2-3 minutes before serving with the pancakes. Drizzle with maple syrup.
Behind Every Bake
Spelt Pancakes
CATEGORY: Specialty Flour
COOK TIME: Few mins
Share Recipe
What you need:
200g/7oz Odlums Spelt Plain Flour
2 teaspoons Shamrock Demerara Sugar
½ teaspoon Salt
2 teaspoons Odlums Baking Powder
1½ teaspoons Odlums Bread Soda
2 Eggs, beaten
360ml/½pt Buttermilk
Butter, for frying
For Caramelised Banana
100g/3½oz Shamrock Golden Caster Sugar
2 tablespoons Water
1 tablespoon Fresh Lemon Juice
2 large Bananas, peeled, cut into 1cm thick slices
4 tablespoons Shamrock Pecans, toasted
To Serve
Buckwud Maple Syrup
How to:
In a large bowl, combine the spelt flour, sugar, salt, baking powder and bread soda.
In a measuring jug, beat together the eggs and buttermilk. Add to the dry ingredients and whisk until just combined; the mixture will be lumpy.
Heat a large non-stick pan over a medium heat for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts.
Ladle small portions of the batter into the hot pan, about 2-3 tablespoons per pancake. Cook 2-3 pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides.
Place the cooked pancakes on an ovenproof plate and keep warm in a low oven while you make the caramelised bananas.
In a pan, combine the sugar, water and lemon juice. Stir over a low heat until the sugar dissolves. Turn the heat to medium-high and bring to a boil. Allow to boil without stirring until the syrup turns a deep amber colour, occasionally swirling the pan. This will take 6-7 minutes.
Remove the pan from the heat. Add the banana slices and pecans and stir gently to coat with caramel. Allow to cool for 2-3 minutes before serving with the pancakes. Drizzle with maple syrup.
