Spelt pancakes with clementine and pomegranate recipe

Method

1. Put the flour in a medium-sized bowl and add a pinch of salt. Make a well in the centre and crack in the egg. Beat the egg and gradually incorporate some of the flour. Slowly pour in the milk, incorporating more of the flour as you go. Once all the milk has been added, give the batter a good whisk to ensure there are no lumps. Set aside.
2. Put the sugar, juice from two clementines, 100ml water and the cardamom seeds in a small pan. Slowly bring to the boil then simmer for 10 mins. Remove from the heat and strain. Discard the cardamom seeds.
3. Peel the remaining clementines, removing as much pith as you can. With a serrated knife, slice across the body of each clementine into four or five slices. Place in a bowl with the pomegranate seeds and pour the syrup over the top.
4. Melt a small knob of butter in a non-stick frying pan over a medium-heat. Using a ladle, spoon in enough mixture to cover the pan. Cook until lightly golden, about 20-30 secs, then flip over and cook the other side. Keep warm by covering with a clean kitchen towel while you cook the rest. Serve 2-3 pancakes per person with a spoonful of the clementine and pomegranate on top and a dollop of crème fraîche if liked.

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