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Mandarin spelt pancakes

Using the whole mandarin with its skin in cakes and muffins allows them to be moist, light and tangy. You can use the same method for pancakes and waffles too, like I did for these delicate & healthy mandarin spelt pancakes. The spelt flour added nuttiness to the flavours and the pancakes came out light and fluffy.  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 organic mandarins
  • 1 cup spelt flour
  • 1 tsp oil
  • 1 tsp baking powder
  • ½ tsp mixed spice
  • 1 egg
  • Maple syrup

Method
 

  1. Zest one of the mandarins and put aside the zest.
  2. Put both mandarins (with the skin) in a food processor and whiz until smooth and creamy.
  3. Add the flour, baking powder, oil, mixed spice and egg. Whiz again until you get a thick but runny batter.
  4. Lightly grease a non-stick frying pan with a drop of oil, using a paper kitchen towel.
  5. Heat it over medium heat, then add about 4-5 large spoonfuls of batter to the pan, letting them spread into circles.
  6. Fry them for about a minute, until their surface has almost set.
  7. Flip them over with a spatula and cook for another 1-2 minutes, until golden brown.
  8. Transfer them to a plate and keep them warm while you make more pancakes from the remaining batter. You should get about 15-16 pancakes.
  9. Serve the pancakes warm or at room temperature with maple syrup and the mandarin zest.