I have used spelt* flour and have used honey here.
I opted for strawberries, blueberries, Greek yoghurt and a spot of honey with mine, Oliver and Daddy a little maple syrup and Alexander just as they were.
You can read all about the benefit of super flour spelt here.
135g/4¾oz spelt flour
1 tsp baking powder
130ml/ 4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Sift the flour and baking powder into a large bowl.
In a separate bowl or jug, lightly whisk together the milk and egg, then stir in the melted butter.
Pour the wet mixture into the flour mixture and, using a fork, beat until you have a batter. Let it stand.
Heat a non-stick pan over a medium heat and add a little butter. Once melted, add a ladle of batter (or 2 if your frying pan is big enough to cook two pancakes at the same time).
It should look thick.
Wait until the top of the pancake starts to bubble, then flip and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
Repeat until you’ve used all the mixture. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.