Pancakes

Ingredients

• 300 g spelt whole‑grain flour
• 3 eggs
• 375 ml buttermilk
• 4 tbsp sparkling mineral water
• a pinch of salt
• 1 tbsp butter
• 150 g berries
• 1 tsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Sift the flour into a bowl and whisk in the eggs. Mix in the buttermilk, sparkling mineral water, and salt until smooth. Let the batter rest for 30 minutes.

2. 2.

   Heat a little butter in a skillet over medium heat. Drop spoonfuls of batter to form about twelve pancakes. Cook each side for approximately 3–4 minutes until golden brown. Use the remaining batter similarly.

3. 3.

   Wash and pat dry the berries. Serve the warm pancakes topped with berries and dusted with powdered sugar.