An European breakfast dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Berries are on the Dirty Dozen list, so opt for organic varieties to reduce pesticide exposure. Organic butter and milk are also better options for reducing additive intake.

Ingredients

• 1 1/2 cups spelt flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• 1 1/2 cups milk
• 1 large egg
• 2 tbsp unsalted butter, melted and slightly cooled
• 2 cups mixed seasonal berries (e.g., strawberries, blueberries, raspberries)
• 2 tbsp maple syrup
• 2 tsp lemon zest

Method

1. In a large bowl, whisk together the spelt flour, baking powder, sugar, and salt.
2. In another bowl, beat the egg, then mix in the milk and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just incorporated. Do not overmix.
4. Heat a non-stick skillet over medium heat. Lightly grease with butter if needed.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Remove cooked pancakes to a plate and keep warm. Repeat with remaining batter.
7. In a separate bowl, combine the berries with lemon zest.
8. Serve the pancakes warm, topped with a generous handful of berries and a drizzle of maple syrup.

Notes

• Use any berries in season for best flavor.
• Substitute almond milk for a dairy-free option.
• For fluffier pancakes, let the batter rest for 5 minutes before cooking.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic European recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.