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Thick Spelt Pancakes with Cranberries

Ingredients
 200 Spelt flour
 4 Egg
 250 Milk
 150 Water
 1 Sugar
 1 pinch Salt
 50 Chopped nuts
 250 Fresh cranberries
 70 Brown sugar
 5 Maple syrup
 5 Cranberry juice
Directions
1

Cranberry compote Put the cranberries in a pot, add the maple syrup and cranberry juice. Let simmer on low heat for about 20 minutes. Add the brown sugar. Allow to reduce gently. Reserve.

2

Put the flour and salt in a bowl, then gradually mix in the whole eggs, milk, and water. Stir to obtain a smooth batter without lumps. Add the chopped nuts and mix everything together. Let the batter rest in the refrigerator for one hour (after covering the bowl with a clean cloth beforehand).

3

To finish, heat a pan or griddle, grease it with an oil-soaked pad, and when the pan is very hot, pour in a ladle of batter. Cook until golden on both sides. Keep warm. Repeat until all the batter is used. Serve the pancakes on a plate topped with cranberry compote.

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