Having made the blackberry drop scones over the summer, I’ve been hunkering to adapt the recipe for different flavours. I finally had my chance one weekend, when I had some raspberries and yoghurt to use up.

I’ve called this recipe pancakes, because they are very much like American pancakes, but it is essentially the same as the drop scone. I made lots of mini American-style pancakes, and covered them with pomegranate and Greek yoghurt. It was a great weekend breakfast.

Since the summer, I’ve been trying to make sure I always have a stocked larder/pantry, so that I can whip up bits and pieces when the mood hits, or if a typhoon hits. I’m no longer in “try to use everything up” mode, so my cupboards are full – and it’s great. I make sure to use things though, I don’t just buy ingredients for the sake of having them; I usually have a recipe in mind when I do the shopping – I don’t want things to go to waste.

While these pancakes may not be the healthiest, the minimal amount of refined sugar and the use of spelt flour means that they fill you up. I’ve got spelt flour in the house for various baked goods from vegetarian and vegan cook books. These bakes tend to use spelt flour over plain flour, likely due to the fact that it’s slightly less refined and unbleached.

My advice? Make these pancakes with friends/partners and enjoy with a pot of good coffee or tea.

Ingredients

175 grams spelt flour
2 tablespoons baking powder
40 grams caster sugar
pinch of salt
1 egg
1 pinch of saffron
100 ml milk
1 teaspoon vanilla extract
1 tablespoon honey
2 handfuls fresh raspberries
1 large knob butter
2 tablespoons Greek yoghurt
pomegranate seeds

1. In a large mixing bowl, combine the flour, baking powder, sugar and salt. Add the egg, saffron, vanilla and honey and whisk until fully combined.
2. Crush the raspberries gently, and then stir through the pancake batter.
3. Over a medium-high heat, add the butter to a large pan. When fully melted, pour most of the butter back into the batter, keeping a tablespoon inside the pan.
4. If you want to make mini pancakes, use a tablespoon of mixture per pancake. If you’d like to make larger pancakes, aim for 2 tablespoons of mixture per pancake.
5. Cook for 2 minutes, or until golden, on each side. Remove from the heat, and repeat with the remaining batter.
6. Serve with pomegranate seeds and Greek yoghurt. Drizzle honey or maple syrup over the top if you so wish.