Servings: 0
Equipment
Ingredients
- 2 cups spelt flour
- 1/4 cup brown coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup melted ghee plus extra for skillet
- 1 tsp pure vanilla extract
- 1 cup mixed dried fruits raisins, currants, chopped dates, and candied orange peel
- 1/2 cup chopped nuts walnuts, pecans
For the Fruitcake-Inspired Syrup:
- 1/2 cup pure maple syrup
- 2 tbsp apple juice or orange juice or brandy/rum, optional
- 1/4 tsp ground cinnamon
- A pinch of nutmeg
- 1 tsp pure vanilla extract
Instructions
Prepare the Pancake Batter:
- In another bowl, whisk the eggs, buttermilk, 1/4 cup melted butter, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined, then fold in the mixed dried fruits and nuts.
Cook the Pancake:
- Preheat your iron skillet over medium heat and brush with a little butter.
- Pour the batter into the skillet, spreading it evenly. Cook for about 4-5 minutes, or until the edges look set and bubbles form on the surface.
- Carefully flip the pancake and cook for another 3-4 minutes, or until fully cooked through.
Make the Fruitcake-Inspired Syrup:
- In a small saucepan, combine the maple syrup, apple juice or orange juice (or brandy/rum if using), cinnamon, nutmeg, and vanilla extract. Warm over low heat until heated through.
Serve:
- Once the pancake is cooked, remove it from the skillet and slice it into wedges.
- Serve the pancake slices warm, drizzled with the fruitcake-inspired syrup.
Garnish (Optional):
- Garnish with additional chopped nuts or a sprinkle of powdered sugar for added presentation.
Tried this recipe?Let us know how it was!
Lodge Cast-Iron Skillet (13.25in) $64.00 $37.91
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06/10/2024 09:01 am GMT
