BILBERRY SPELT PANCAKES

Preparation 10 minutes, plus chilling Cooking about 15 minutes Makes 8 The bilberries in these drop pancakes burst as they cook, releasing all of their juicy goodness.

125g spelt flour 2 medium eggs, beaten 250ml plain full-fat yogurt 50g butter, melted, plus extra for greasing 50g bilberries (or blueberries), plus a couple of handfuls, to garnish yogurt or cream, to serve caster sugar, for dusting

Sift the flour into a large bowl with a pinch of

salt. Make a well in the centre and whisk in the eggs, drawing in the flour from the edges. When the mixture is too thick to whisk, gradually blend in the yogurt – the batter should have the consistency of double cream. Chill for 30 minutes. Stir the butter into the pancake mix. Set a nonstick frying pan over a medium heat. Brush with butter. When the pan is hot, allow 1 tbsp of the batter for each pancake (you’ll need to cook them in batches according to the size of your pan). Drop a few bilberries on the surface of each one. Cook for 2-3 minutes until golden on the underside, then turn and cook for 1 minute. Keep them warm in a low oven, layered between pieces of greaseproof paper. Serve with more bilberries, yogurt or cream and a dusting of sugar if you like.