Spelt pancakes with whipped goats' cheese, beetroot and radish
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2–4
- Dietary
- Nut-freeVegetarian
Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats' cheese and beetroot in this recipe perfectly.
By John Whaite
Ingredients
For the pancakes
- spelt flour: 260g/9½oz wholemeal spelt flour
- 1 tsp fine sea salt
- baking powder: 1 tsp baking powder
- eggs: 4 large free-range eggs
- milk: 150ml/5fl oz full-fat milk
- olive oil: 2 tbsp olive oil
To assemble
- goats' cheese: 100g/3½oz soft goats' cheese
- yoghurt: 100g/3½oz Greek yoghurt
- beetroots: 2 cooked baby beetroots, finely sliced
- radishes: 4 radishes, finely sliced
- watercress: handful watercress
- honey: drizzle runny honey
Method
To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.
Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.
Whisk together the goats' cheese and Greek yoghurt in a mixing bowl until softened.
Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats' cheese on the side. Finish with a drizzle of honey.
