A sweet but not too sweet snack, which is just perfect for me. I’ve used spelt for these tiny pancakes because I like the flavour but you could use any flour you want to. I always reconstitute my dried fruit in verjuice as it gives a special tang that suits my palate (and I make it myself so it’s always available!) but if you don’t have any just soak the fruit in just enough water to rehydrate, without any extra liquid to diminish the flavour.
- Yield: 25 to 30 pancakes
- 1/3 cup (55 g) sultanas
- 1½ tablespoons verjuice
- 1 cup (130 g) wholemeal spelt plain flour
- 2 teaspoons baking powder
- Pinch of sea salt flakes
- 150 ml almond milk, preferably homemade
- 3 free-range eggs, separated
- 1 teaspoon finely grated lemon zest
- 1 tablespoon runny honey, plus extra to serve
- 20 g unsalted butter, melted
- Extra virgin olive oil, for cooking
- 1 cup (240 g) creme fraiche
- Place the sultanas and verjuice in a container and soak overnight.
- Place the flour, baking powder and salt in a large bowl and stir to combine.
- In a separate bowl, whisk together the milk, egg yolks, lemon zest and honey. Combine the wet and dry ingredients.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, then fold the egg whites, sultanas and melted butter into the batter until combined.
- Heat a drizzle of olive oil in a large frying pan over low–medium heat. Add tablespoons of batter and cook for 2–3 minutes on each side or until golden and cooked through. Serve warm with the creme fraiche and extra honey.