Recipes
Spelt Pancakes with Cranberry Sauce & Greek Yogurt
Wonderfully scrumptious and healthy grass fed pancakes, with a sweet tangy cranberry sauce.
Breakfast
Serves 4 People
Takes 30 Minutes
Ingredients
For Pancakes
- 1 cup light spelt flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 cup Rolling Meadow Dairy™ 2% milk
- 1 free-range egg
- 2 tbsp Rolling Meadow Dairy™ butter, melted + more for frying
For Cranberry Sauce
- 1 package fresh cranberries
- 3/4 cup sugar
- 1 orange, juice and zest
For Topping
Instructions
For Cranberry Sauce
- Add all ingredients to a medium sized pot. Gently heat over medium heat until cranberries have burst and mixture has a jam-like texture.
- Remove from heat and store in airtight container until ready to use.
For Pancakes
- In a large mixing bowl whisk together flour, sugar and baking powder.
- In a separate bowl whisk together milk, egg and melted butter. Add to dry mixture, stirring until combined, yet still slightly lumpy.
- In a large skillet heat a small amount of butter over medium heat. Add 2 tablespoons of batter and cook until small bubbles have formed (about 1 minute). Flip and cook on the other side until set and gold.
- Top pancakes with a dollop of Rolling Meadow Dairy™ Greek Yogurt and cranberry sauce.