The guys over at Leon in London offer some of the cleanest, natural fast food money can buy and, whilst we may not all have the pleasure of living in the Capital, they’ve thoughtfully spruced up some gorgeous recipes made just the way they do in-house so that you can enjoy a Leon experience without leaving your home!
Here is one of their finest natural recipes, taken from their very own “Baking & Puddings” recipe book. Enjoy & pop down to Leon sometime for the real thing!
Scrumptious Spelt Pancakes
The key is to throw the pancakes as high as you can without getting them stuck to the ceiling.
Makes approx. 20 pancakes
Preparation time : 1 hour 10 minutes
Cooking time : 3 minutes
- 100g white spelt flour
- A pinch of salt
- 1 free range egg
- 200ml whole milk
- 50ml ale or lager
- Butter, for the pan
- Lemon juice and caster sugar, to serve
- Measure the flour into a large bowl and add the salt.
- Whisk in the egg from the centre, moving outwards in a clockwise motion.
- Add the milk and whisk to a smooth batter.
- Strain the batter into a measuring jug and stir in the beer. Chill the pancake batter for at least an hour.
- Heat a non-stick frying pan or iron crepe pan until hot, then add a little butter. Stir the batter a little before pouring a small amount into the pan. Swirl the batter quickly around the pan to coat in a thin, even layer.
- Cook for a minute or so, until it starts to bubble, then slide a thin spatula beneath the pancake to loosen it and flip it over. Flip ‘em high – that is the fun bit. Cook for another minute or so before piling the pancake up on a plate to cool.
- To serve, squeeze lemon juice over the pancakes, sprinkle with sugar, then fold into triangles or roll into scrolls.
Allowing the batter to rest makes all the difference. Don’t be tempted to skip that step.
You can use agave nectar instead of caster sugar. You can also substitute white flour the spelt flour if you want to. And of course you can use water instead of beer.