Spelt and buttermilk baby pancakes with poached dried fruits, Greek yogurt and honey

Ingredients (Serves 8-10)
Pancake batter
  • 30g stoneground spelt flour
  • 30g plain flour
  • 1 medium egg
  • 140ml buttermilk
  • 1 tablespoon flavourless oil or melted butter
  • 1 large pinch salt
  • 200g organic dried dark apricots
  • 200g prunes
  • 200g dried figs
  • Water to cover
  • 1 vanilla pod
  • 1 large pinch of toasted flaked almonds per pancake
  • 1 dessert spoon 0% Greek yogurt
  • 1 teaspoon runny honey
  • 1 Earl Grey tea bag (optional)
  • 1 Cinnamon stick (optional)


1. Mix the pancake batter and set aside

2. Place the fruit in a saucepan with the water and the vanilla pod (and the tea bag if using)

3. Warm to a gentle simmer, heat for five minutes and then set aside, removing the tea bag

4. Heat a frying pan or crepe pan up, working two at a time. Spoon in half a ladle of batter to make a pancake about 4-5mm thick and about 10cm across

5. Once golden on one side, flip the pancakes and finish cooking. Set aside, between sheets of greaseproof paper, in a low oven until all the batter has been used

6. Place a pancake on the plate or in a large dessert bowl; very gently squeeze a little of the liquid out of the fruit against the side of the saucepan and pile these up on the pancakes (about 3-4 bits of fruit is plenty). Spoon a dollop of yogurt on top, scatter over the almonds and drizzle over the honey

7. You could add other dried fruits e.g. raisins, sultanas.