-
In a bowl, whisk the spelt
flour, baking powder and sugar. Add the egg and whisk
again. Slowly whisk in the buttermilk until you have a
smooth, thick batter.
-
Put the blueberries, sugar and
a squeeze of lemon in a pan and cook over a low heat for 5
-10 mins until the blueberries split and are saucy.
-
Heat a non-stick frying pan
over a medium heat with 2 tsp of oil. Swirl the pan so the
oil coats the entire pan, and carefully wipe clean with
kitchen paper. Add a heaped tbsp of batter to the pan and
cook in batches for 3-4 mins on each side. Keep warm in a
low oven while you cook the rest.
-
Serve with the compote and
yoghurt spooned on top.
|
DAILY
DINNERS 
