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Spelt pancakes quince blackberry compote

Spelt pancakes quince blackberry compote

Spelt pancakes quince blackberry compote are the gonna be hard to beat. These oh so fluffy heavenly pancakes are just magic combined with the tangy blackberry quince compote.

Spelt pancakes quince blackberry compote are gonna be hard to beat. These oh so fluffy heavenly pancakes are just magic combined with the tangy blackberry quince compote. We are such pancake lovers in our house. Since eating a decent breakfast in a small town in the south of France we have to settle to drive a whole hour to get a some good old comfort breakfast.

To some, that is absolute madness, but to us, it’s a treat that makes our day just a whole lot brighter. It has been heaven, but lately, with a 15-month-old son that doesn’t stop moving…it has become uh, difficult to savor the same way.

Fluffy Spelt pancakes with quince blackberry compote

What makes these pancakes so delish? Well, the quince jelly of course.  You might think, why all this effort to make quince jelly? It’s all in the taste. It’s a taste of home, a taste of something you remembered from long ago, a taste of your childhood in one fluffy bite of pancake deliciousness. Since we haven’t been home in quite some time, I want to savor every taste of home I can find.

I miss my beloved South Africa, the sun, the food and the friendliness.  There are a lot of good things living overseas and especially in France, but there are just so many things that I miss that I’ll never experience the same over here. But it is a privilege none the less and every stage of life should be enjoyed and remembered! These pancakes btw are just yum and what better way to chase away the blues than with fluffy pancakes.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

1-2 people

Fluffy Spelt pancakes with quince blackberry compote

Fluffy Spelt pancakes with quince blackberry compote

Ingredients 

  • 1 cup Spelt flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 2-3 tbsp agave or maple syrup
  • 2/3 cup chickpea brine
  • 1 tsp apple cider vinegar
  • 1/3 cup almond milk
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp coconut oil
Quince Blue berry compote 
  • 1/2 cup fresh blueberries
  • 1 tbsp quince jelly
  • 1 tbsp agave
  • 1 tbsp lemon juice

Method

  1. Mix all the pancake ingredients together, whisk well until fluffy and set aside to thicken for about 10-15 minutes.
  2. Fry the pancakes in coconut oil and set in the microwave to retain the heat until serving time.
  3. Place the blackberry compote ingredients in a saucepan and let it simmer on medium for about 10 minutes or so.
  4. Cool the compote until it is lukewarm and serve with pancakes, coconut cream, fresh fruit and mint leaves.

Quince jelly 

  1. Use two medium to large quinces, decore and slice into quatres.  (this should equal 1kg)
  2. Place in a saucepan covered with water (with skins) with 1 half a lemon and let it simmer for about 1 1/2 hours till soft.
  3. Drain the water with a cheesecloth and pour the water into a container.
  4. Scoop the already cooked quinces back into the saucepan and cover with water once again.
  5. Let it simmer again for another hour or so, disregard the quinces and pour all the water from the cooking process back into the saucepan.
  6. Measure up the amount of quince water and then about 400g of sugar for every 500ml.
  7. Pour the sugar into the mixture and whisk until the sugar has dissolved. (don’t whisk again)
  8. Let it cook till it becomes thick and you can check if it is ready by scooping a drop on a refrigerated plate.
  9. If it coagulates and sets, it is ready!
  10. Pour in to already sterilized glass jars, seal, and store in a dry area.

Quinces

Hope that this recipe gives you a taste of home as it has given me the comfort that I have needed this week.

M*

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