Croissant Dough Pancakes

In a large bowl, whisk together spelt flour, baking powder, and salt.

Add the chilled, cubed ghee to the flour mixture. Using a pastry cutter or fork, cut the ghee into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of ghee remaining.

Gradually add the cold milk, stirring just until the dough comes together. It should be slightly sticky but manageable.

Cover the bowl with a clean cloth and let the dough rest for 15 minutes. This allows the gluten to relax and makes the dough easier to handle.

Roll and Fold (Simplified Lamination):

On a lightly floured surface, roll out the dough into a rectangle, about 1/2-inch thick.

Fold the dough in thirds, like a letter. This creates layers that will help achieve the flaky texture.

Turn the dough 90 degrees and roll it out again to 1/2-inch thickness. Repeat the folding process. Do this rolling and folding step 2-3 times.

Heat a skillet or griddle over medium heat and add a small amount of ghee.

Roll the dough to about 1/4-inch thickness. Using a round cutter or a glass, cut out pancake shapes.

Cook each pancake for about 2-3 minutes on each side or until puffed up and golden brown. The layers of ghee will help create a flaky, buttery texture.

For an extra indulgent option, serve with a homemade sattvic fruit compote or a light drizzle of maple syrup.

Prepare the Apricots:

Wash the apricots, remove the stones, and chop them finely.

Cook the Jam:

In a medium saucepan, combine the chopped apricots, maple syrup or honey, and lemon juice. Add a pinch of salt.

Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking.

Reduce the heat and continue to cook, stirring occasionally, for about 15-20 minutes. The mixture should thicken and the apricots should be soft and broken down.

Add Vanilla Extract:

Once the jam has thickened to your liking, remove from heat and stir in the vanilla extract if using. This adds a subtle depth of flavor.

Cool and Store:

Allow the jam to cool completely. It will thicken further as it cools.

Transfer the jam to a clean jar and store it in the refrigerator. The jam should keep well for up to two weeks.