Ingredients
- 1 cup (120g) wholemeal spelt flour
- ¼ cup (55g) caster sugar
- 3 tsp baking powder
- ⅛ tsp salt
- ⅛ tsp cardamom powder
- ¾ cup (190ml) milk
- 1 egg
- 50g unsalted butter, melted, plus extra for cooking
- 1 tsp vanilla extract
- Zest of 1 orange
- Yoghurt, seasonal fruit, and maple syrup, to serve
Makes/Serves: 4
Prep Time: 5 mins
Cook Time: 15 mins
Method
1. In a medium bowl, mix flour, sugar, baking powder, salt, and cardamom. In a separate bowl, whisk milk, egg, butter, vanilla, and zest.
2. Make a well in the centre of the flour mixture and add wet ingredients. Whisk to form a smooth batter.
3. Melt 2 teaspoons of butter in a large non-stick frying pan over medium heat. Cooking in batches, use a ladle or ¼ cup to measure each pancake and gently pour into pan. Cook pancakes for 1 minute. Once bubbles have formed on the surface, flip and cook for a further minute or until golden brown and cooked through. Repeat with the remaining batter.
4. Serve hot with fruit, yoghurt, and maple syrup.
Recipe presented by Bronte Murray using an ILVE 60cm Induction Cooktop. Shop the ILVE range here.
