Spelt pancakes with blueberries
Makes 12 pancakes
To make the pancake batter, beat the eggs together in a large mixing bowl. Add the buttermilk and beat again. Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.
Mix the vanilla seeds, flours, bicarbonate of soda and salt together, then add to the egg mixture and beat again until smooth. Mix in 125g of the blueberries.
Melt a little butter in a frying pan and, using a soup spoon, place 3 separate spoonfuls in the pan so that you fry 3 small round pancakes at a time, turning them gently once, until nicely browned on both sides. Keep each batch warm under a tea towel while you cook the rest.
Serve right away, topped with more fresh blueberries and honey or syrup.
Spelt bread / Rhubarb and strawberry jam
‘If you bake your own bread, why not make your own jam?’ says Trine. ‘Recipes for jam were more or less developed before the invention of the freezer and refrigerator, so all the berries had to be used when in season. To ensure that the jam lasted for the rest of the year, you had to conserve it with a lot of sugar, which you don’t need to do when you can store the jam in a refrigerator. Jam can be fresher with little sugar; it then tends to have a truer taste of the fruit.’
Ingredients for the rhubarb and strawberry jam
(makes about 600g)
Split the vanilla pod lengthwise and place in a pan with the strawberries, rhubarb and sugar. Bring to the boil and let boil for 15 minutes; if it dries out at any point, add a little water. Pour the hot jam into sterilized preserving jars and seal tightly. Store in the refrigerator.
Ingredients for the bread
Dissolve the yeast in the 500ml water, then add the salt and oil. Mix again, then add the oats and flour and mix well for about 5 minutes.
Grease a 24cm diameter round baking tin or a 2-litre loaf tin with a little oil. Pour the dough into the baking tin and leave to rise in the tin for 4 hours and keep at room temperature. Preheat the oven to 200oC/gas mark 6 and bake in the preheated oven for 1 hour. Leave to cool on a wire rack.
Serve the bread with the jam (there’s no need for butter as both bread and jam are so tasty).
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Emily Peck, Editor
View all posts by Emily Peck, Editor