Ingredients
- 30 g of plain flour
- 1 medium egg
- 1 pinch of salt
- 200 g of organic dried apricots
- 1 large pinch of toasted flaked almonds, per pancake
- 30 g of stoneground spelt flour
- 140 ml of buttermilk
- 1 tbsp of melted butter, or oil
- 200 g of prunes
- 200 g of figs, dried
- 1 vanilla pod
- 1 dessert spoons of 0% fat greek yogurt
- 1 tsp of runny honey
- 1 earl grey tea bag, (optional)
- 1 cinnamon stick, (optional)
Method
Step 1
Mix the pancake batter (spelt flour, plain flour, egg, buttermilk, butter, salt) and set aside.Step 2
Place the fruit in a saucepan with water (to cover) and the vanilla pod (and the tea bag if using).Step 3
Warm to a gentle simmer, heat for five minutes and then set aside, removing the tea bag.Step 4
Heat a frying pan or crepe pan up, working two at a time. Spoon in half a ladle of batter to make a pancake about 4-5mm thick and about 10cm across.Step 5
Once golden on one side, flip the pancakes and finish cooking. Set aside, between sheets of greaseproof paper, in a low oven until all the batter has been used.Step 6
Place a pancake on the plate or in a large dessert bowl; very gently squeeze a little of the liquid out of the fruit against the side of the saucepan and pile these up on the pancakes (about 3-4 bits of fruit is plenty). Spoon a dollop of yogurt on top, scatter over the almonds and drizzle over the honey.Step 7
You could add other dried fruits e.g. raisins, sultanas.