Beat the winter blues with comfort food.
At Park Igls we are very aware of the impact food can have on our moods, and when the weather adds its tuppence worth, it’s particularly important to make sure you’re enjoying good food as well as comfort food. This spelt pancake recipe is easy to digest thanks to the use of spelt and sheep’s milk cheese. And, as you’d expect from a Modern Mayr cuisine recipe, it’s utterly delicious!
For a sumptuous breakfast treat:
Spelt pancakes with figs, sheep’s milk cream cheese and forest honey
Toast the spelt flakes briefly in an unoiled, non-stick pan until they start to pop. Sprinkle with sugar to caramelise the flakes, making sure the flakes and sugar don’t stick together. Remove from the hob and place on a plate to cool.
For the batter:
In a bowl, mix the milk, cream and mineral water with the spelt and plain flour. Stir in the sugar and cornflour. Beat in the eggs and mix well. Leave to rest for 10 to 15 minutes.
Tip the cream cheese into a bowl and add the peeled and quartered figs. Crush the figs with a fork while mixing them into the cream cheese.
Brush the base of a heated pan with oil or butter. Pour in enough batter to thinly cover the base. Immediately sprinkle the roasted spelt flakes over the pancakes, leave to cook briefly and then turn over. Fill the pancakes with the sheep’s milk cream cheese and fig mixture. Drizzle with honey and serve.