Spelt pancakes with whipped goats' cheese recipe
Spelt pancakes with whipped goats' cheese, beetroot and radish Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats' cheese and beetroot in this recipe perfectly. 260g/9½oz wholemeal spelt flour1 tsp fine sea salt1 tsp baking powder4 large free-range eggs150ml/5fl oz full-fat milk2 tbsp olive oil 260g/9½oz wholemeal spelt flour 1 tsp fine sea salt 1 tsp baking powder 4 large free-range eggs 150ml/5fl oz full-fat milk 2 tbsp olive oil 100g/3½oz soft goats' cheese100g/3½oz Greek yoghurt 2 cooked baby beetroots, finely sliced4 radishes, finely slicedhandful watercressdrizzle runny honey 100g/3½oz soft goats' cheese 100g/3½oz Greek yoghurt 2 cooked baby beetroots, finely sliced 4 radishes, finely sliced handful watercress 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. 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. 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. 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. 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. Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats' cheese on the side. Finish with a drizzle of honey.