125ml Semi-skimmed milk
2 Large eggs, separated
80g Spelt flour
1 tsp Baking powder
2 tsp Lemon zest, finely grated
1 tbsp syrup, golden will do, but maple is best
2 tsp Sunflower oil
Blackberries, 1 small punnet
3 Apples, sliced
1. For the compote, ‘fry’ the sugar in the butter over a high heat, until it begins to caramelise. Then add the fruits and leave to bubble away until soft and caramelised, stirring occasionally.
4. In a large frying pan, heat the oil, and drop in small dollops of batter, about the size of a large chocolate coin. Cook the pancakes for about 1–2 minutes on each side; you want them to be a honeyed brown. Keep them warm in a low temperature oven till ready to serve.