Buttermilk Pancakes with Raspberry Jam



359 g/12 oz/ 2 1/3 cups spelt-flour

2 tbsp castor (superfine) sugar

1 tsp bicarbonate of (baking) soda

2 vegan eggs

300 ml/10 1/2 fl oz/ 1 1/4 cups oats buttermilk

300 ml/10/ 1/2 oz 1/4 cups soy milk

75 g/ 2 1/2 oz /1/3 cup vegan butter

175 ml / 6 fl oz/ 2/3 cup raspberry to garnish


1.Mix the flour, sugar and bicarbonate of soda in a bowl and make a well in the centre add in the egg and pour in the buttermilk and milk then use a whisk to gradually incorporate all the dry ingredients from round the outside.

2.Melt the butter in a frying pan, then whisk it into a frying pan, then whisk it into the batter. Put the buttered frying pan back over a low heat.

3.spoon approximately 2 heaped tablespoons of the batter into the pan and cook for 2 minutes or until small bubbles start to appear on the surface. Turn the pancakes over with a spatula and cook the other side until cooked through.

4. Repeat until the batter has been used, keeping the finished batches warm in a low oven.

5.Stack the pancakes onto warm plates and spoon over the jam with fresh raspberries.