Help the honeybee spelt sourdough pancakes

Help the honeybee spelt sourdough pancakes from From Food for Thought by Vanessa Kimbell, (published by Kyle Books).

Ingredients

• 250 g unrefreshed 1-week-old sourdough starter
• 2 medium eggs
• 75 g caster sugar
• 1 tsp mixed spice
• 1/2 tsp sea salt
• 175 ml whole milk
• 200 g spelt flour
• 1 tsp bicarbonate of soda
• 11/2 tsp cream of tartar
• 2 tbsp rapeseed oil
• honey, soured cream and sliced bananas, to serve

Preparation

1. Put the sourdough starter, eggs, sugar, mixed spice, salt and milk in a mixing bowl and whisk well.
2. Sift the flour, bicarbonate of soda and cream of tartar together into the sourdough mixture, stirring as you do so, just enough for the ingredients to be mixed to a consistent batter with no lumps.
3. Heat a little of the oil in a heavy-based frying pan over a medium heat for about 1 minute: not too hot. Add a ladleful of the batter to the centre of the pan and cook for about 1 minute.
4. Once the bottom is cooked to a light golden colour, flip the pancake over with a spatula and cook the other side. Watch what you are doing, as pancakes can burn really quickly.
5. Transfer to a warm plate, covered with a clean tea towel, and continue to cook the remaining mixture in the same way, using the remaining oil to keep the pan lightly greased.
6. Serve warm, drizzled with honey and soured cream, and topped with sliced bananas.