Spelt Pancakes with Whipped Goats Cheese

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since ancient times. And was an important staple food in parts of Europe till medieval times.

This is delicious pancake recipe, whether you enjoy them on Pancake Day or you are a regular on Saturday morning.

Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats’ cheese and beetroot in this recipe perfectly.

This recipe requires less than 30 mins Preparation time, less than 10 mins Cooking time, Serves 2 -4.



For the pancakes

  • 150ml/5fl oz full-fat milk#ad
  • 260g/9½oz wholemeal spelt flour
  • 4 large free-range eggs
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 tsp baking powder

To assemble

  • 100g/3½oz soft goats’ cheese #ad
  • 100g/3½oz Greek yoghurt
  • 2 cooked baby beetroots, finely sliced
  • 4 radishes, finely sliced
  • handful watercress
  • drizzle runny honey



  • To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.
  • Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.
  • Whisk together the goats’ cheese and Greek yoghurt in a mixing bowl until softened.
  • Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats’ cheese on the side. Finish with a drizzle of honey.
  • Enjoy your meal!


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