Put the spelt flour, baking powder, icing sugar and a pinch of salt in a bowl. Whisk gently to combine, then make a well.
Add the egg and milk to the well. Start to whisk the mixture in the well, slowly incorporating the flour. Keep incorporating until you have a smooth, even batter.
Put 1 tsp of butter in a non-stick frying pan and melt over a medium heat.
Add 1 tbsp of batter per pancake - leave space for them to spread.
Fry until pale golden underneath, then flip with a slotted spatula. Fry until cooked on both sides.
Repeat until all the pancakes are cooked. Stack them on plates.
Top however you like. Their slightly nutty flavour goes beautifully with banana slices and a drizzle of syrup.
Video
Notes
If you have any leftover pancakes, allow them to cool on a plate before covering well with a beeswax wrap or transferring them to a sealed container. Pop your pancakes in the fridge to enjoy later on. Get them into the fridge as soon as you can, within an hour of cooking so they don't go hard.You can also freeze these pancakes if you like. Although the texture isn't quite a nice as freshly made, they make a big win for busy mornings. See my see notes in the "Can I freeze spelt flour pancakes?" section below for more tips on how to prepare them for the freezer.When stored correctly, these spelt flour pancakes will keep for a couple of days in the fridge and for up to two months in the freezer.