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Spelt Pancakes With Cranberry Sauce & Vanilla Yogurt

Recipe courtesy of Rolling Meadows Dairy


For Cranberry Sauce

  • 1 package fresh cranberries
  • ¾ cup (180 ml) sugar
  • 1 orange, juice and zest

For Pancakes

  • 1 cup (240 ml) light spelt flour
  • 2 tbsp (30 ml) sugar
  • 2 tsp (10 ml) baking powder
  • 1 cup (240 ml) Rolling Meadow Dairy 2% milk
  • 1 egg
  • 2 tbsp (30 ml) Rolling Meadow Dairy butter, melted and more for frying

Makes about 12 pancakes

Cranberry Sauce

  1. Combine all ingredients in a medium sized pot. Gently heat over medium heat until cranberries have burst and mixture has a jam-like texture.
  2. Remove from heat and store in air tight container until ready to use.


  1. In a large mixing bowl whisk together flour, sugar and baking powder.
  2. In a separate bowl whisk together milk, egg and melted butter and add to the dry mixture. Stir until combined, yet still slightly lumpy.
  3. In a large skillet, heat a small amount of butter over medium heat. Add 2 tbsp of batter and cook for about 1 minute, until small bubbles have formed. Flip and cook on the other side until set and gold.
  4. Top pancakes with a dollop of Rolling Meadow Vanilla yogurt and cranberry sauce.
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