Fluffy Spelt Pancakes with Ricotta and Honey
What’s better than breakfast in bed, right? Please that special someone in your life on Valentine’s Day with this healthy, yet decadent pancake recipe. You can even prepare the batter the night before to save some time.
Note that you can replace the spelt flour by white flour, if you wish. Similarly, you can change the garnish, but we really think our choices are sublime!
- Marie des neiges Magnan
- ¼ tsp. of baking soda
- 1 to 2 tbsp. of salted butter from Laiterie Chagnon
- Mellinoix from Miels d’Anicet
- Organic dehydrated pollen from Miels d’Anicet
- Fresh local strawberries from La Frissonnante
- Your favourite granola from Grandma Emily
- 2 eggs
- 1 cup of sheep’s milk ricotta from La Moutonnière
- ½ tsp. of vanilla
- ¾ cup of milk
- 1 cup of organic spelt flour from la Seigneurie des Aulnaies
- 1 pinch of salt
- 1 tsp. of baking powder
- Whip the eggs, the ricotta, the vanilla and the milk in a small bowl. If the lumps in the ricotta seem too large, you can crumble them with a fork.
- In a larger bowl, mix the flour, the salt, the baking powder and the baking soda. Then pour the wet ingredients into the dry ingredients and mix lightly until well blended.
- Heat one tbsp. of butter in a pan on medium heat. When hot, pour a ladleful of batter in the pan, and cook on both sides. You’ll know it’s ready to turn over when the batter’s surface starts bubbling. Cook the other pancakes using the same method, adding butter as needed.
- Garnish with Mellinoix, pollen, strawberries, granola, or anything you like.
- Tip: if you want your Mellinoix to flow easily, heat it briefly in a saucepan of simmering water.