Period Living

Kitchen express

SPELT PANCAK ES WITH WHIPPED GOAT’S CHEESE, BEETROOT, R ADISH AND BUCKWHEAT

This goes against the stereotypical stack of pancakes, towering high and sodden with maple syrup. While there is always a very welcome place for that version, this savoury twist feels much more wholesome. The spelt flour and toasted buckwheat – which are sold in most supermarkets if you look hard enough – offer a nuttiness to the classic combination of goat’s cheese and beetroot.

SERVES 2–4

FOR THE PANCAKE BATTER

• 260g wholemeal spelt flour
• 1 tsp fine sea salt
• 1 tsp baking powder
• 4 large eggs
• 150ml whole milk
• 2 tbsp sunflower oil

TO ASSEMBLE

• 1 tbsp buckwheat
• 100g soft goat’s cheese
• 100g Greek yoghurt
• 2 cooked baby beetroots, finely sliced
• 4 radishes, finely sliced
• Small handful of purple radish sprouts
• Drizzle of runny honey
• Handful of parsley, roughly chopped

For the batter, put the flour, salt and baking powder into a mixing bowl and whisk together. In a jug,

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