Easter breakfast in Bed - Spelt Pancakes! There is a great selection of books to get you feeling inspired in the kitchen for the Easter long weekend entertaining. One particular book that caught our attention was the gorgeously packaged Leon: Baking & Desserts. British fast-food chain Leon began with the simple philosophy of serving food that both tastes good and does you good.
The menu is inspired by the flavours, variety and natural healthiness of Mediterranean cooking, along with some dishes that evoke childhood memories in Britain. In the midst of countless recipes, Leon has compiled a book on baking and desserts, with dishes that look very high in indulgence and taste like the kind of treats that normally come with a side helping of guilt. However, three-quarters of the recipes are sugar, dairy, wheat or gluten free, so you can satisfy those cravings with no remorse!
To give you a taste of what to expect in Leon: Baking & Desserts, here’s a peek at one of the many mouthwatering recipes:
*Photo by Georgia Glynn Smith
The key is to throw the pancakes as high as you can without getting them stuck to the ceiling.
Makes: ~20 pancakes
Prep time: 1 hour 10 minutes
Cooking time: 3 minutes
Low saturated fats | Good carbs (low GI) | Good sugars | Vegetarian
- 1 cup white spelt flour
- a pinch of salt
- 1 free-range egg
- ¾ cup whole milk
- 3 tablespoons ale or lager
- butter, for the skillet
- lemon juice and superfine sugar, to serve
- Put the flour into the large bowl and add the salt.
- Beat in the egg from the centre, moving outward in a clockwise motion.
- Add the milk and beat to a smooth batter.
- Strain the batter into a large measuring cup and stir in the beer. Chill the pancake batter for at least an hour.
- Heat a nonstick skillet or iron crepe pan until hot, then add a little butter. Stir the batter a little before pouring a small amount into the skillet. Swirl the batter quickly around the skillet to coat in a thin, even layer.
- Cook for a minute or so, until it starts to bubble, then slide a thin spatula beneath the pancake to loosen it and flip it over. Flip ‘em high – that is the fun part. Cook for another minute or so before piling the pancakes up on a plate to cool.
- To serve, squeeze lemon juice over the pancakes, sprinkle with sugar, then fold intro triangles or roll into scrolls.
- Letting the batter rest makes all the difference. Don’t be tempted to skip that step.
- You can use agave nectar instead of superfine sugar. You can also substitute white flour for spelt flour if you want to. And, of course, you can use water instead of beer.
For more delectable recipes to satisfy any sweet tooth, checkout the Leon: Baking & Desserts book at Örling & Wu. Don't forget you can always visit us in person in our Vancouver store location, and contact us toll free at 1-877-398-2718!
For other great Easter gift ideas for home decor, check out our last blog post here.