Thick Spelt Pancakes with Cranberries

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.

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).

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.