Spelt Pancakes with Baked Spiced Plums

Ingredients

For the spiced plums

• 6 ripe plums, halved
• 1 cinnamon stick
• 1 star anise
• Freshly grated nutmeg (to taste)
• 3 tbsp of honey
• Zest and juice of ½ an orange

For the spelt pancakes

• 500ml natural yoghurt
• 1 large egg, plus 1 extra egg yolk
• 40g caster sugar
• 300g spelt flour
• 1 tsp baking powder
• Pinch of sea salt

Method

Begin by preheating your oven to 180°C / 350°F / Gas Mark 4. Place the halved plums cut-side up in a snug-fitting roasting tin. Nestle the cinnamon stick and star anise amongst the plums, and add a gentle grating of nutmeg for warmth. Drizzle the honey over the plums, followed by the freshly squeezed orange juice and zest. Toss everything lightly to ensure the plums are evenly coated. Place the tin into the oven and bake for around 20 minutes, or until the plums are tender and starting to collapse, their juices mingling with the aromatic spices.


While the plums are baking, whisk together the yoghurt, whole egg, egg yolk, and caster sugar in a mixing bowl until well combined and slightly frothy. Sift the spelt flour and baking powder over the mixture, then add a pinch of sea salt. Gently fold the dry ingredients into the wet until you achieve a smooth batter. Let the batter rest for about 10 minutes, allowing the spelt flour to absorb the moisture.

Heat a thin layer of oil in a non-stick frying pan over medium heat. Once hot, drop generous spoonfuls of the batter into the pan, spreading them out slightly. Cook the pancakes until the undersides are golden brown, then flip and cook the other side until equally golden. You may need to cook them in batches; keep the cooked pancakes warm in a low oven while you finish the rest. This recipe should yield about 12 pancakes.


Arrange the warm, golden pancakes on a serving plate and spoon the spiced plums alongside. Drizzle some of the spiced plum syrup from the roasting tin over the top, and enjoy the contrast of the soft, fragrant plums with the tender, earthy spelt pancakes.