There are lots of ways of making pancakes and I like all of them, but sometimes I just want the pancakes my mother made. This recipe is pretty close, although I use Spelt flour instead of the wholemeal pastry flour she would have had. These pancakes are thin (though not as thin as Crepes) and you roll them and eat them with your fingers all sticky with lemon, honey or maple syrup. Of course you can use jam, argave syrup, or even sugar, and some people like adding bananas and berries...and the milk can be switched for soy milk or rice milk if you prefer. Ingredients: Enough for 4 people as a light brunch 250g Spelt Flour (a mixture of white and brown is nice) with a nice pinch of sea salt 2 organic eggs, lightly beaten 600mls approx organic milk Lightly whisk the spelt flour in a bowl to get rid of lumps, then add the eggs into the middle of the flour and whisk in. Add the milk slowly. Try to whisk out as many lumps as you can but don't worry too much - if you can let the mixture sit for about half an hour the lumps will mostly have gone. For frying: a little sunflower oil and a little butter To serve: at least some runny honey and a fresh lemon cut into quarters. The first pancake is always a bit of a mess, it's really for telling you how much mixture you need for your frying pan and how much oil. You want a thin coating, under a ladle full for a normal size pan, and you want to cook it lightly until it lifts off the pan at the edges (a couple of minutes at most). Keep them warm and keep cooking until you have used up the batter! These pancakes can also be used as a main meal served with vegetables in a cheesy white sauce for example... you can make them a little thicker and keep them in a warm oven filled and rolled until ready to eat. Enjoy! Hannah Dare