I love people who are passionate about what they do and Emma
Grazette is no exception. She's got a seriously cool job.
As a spice maestro she could probably name any spice from just
the tiniest whiff, along with its Latin name and a complete,
detailed history. Better than that though, she knows how spices
work with food, which is why she co-presented Channel 4's
Spice Trip with chef Stevie Parle (we wrote about him a
while back, have a look on our blog).
After spending 3 years as Head Development Chef at The Spicery
in Bath she now spends her time raising awareness of spicy foods
and their nutritional benefits by organising lots of cool pop-up
dinners. She's even got a book
out about her trip with Stevie called Spice Trip: The Simple
Way to Make Food Exciting.
Anyway, Emma has whipped us up a belter of a winter recipe -
spelt & cinnamon hot cakes with yoghurt & winter spiced
berries, pictured above. Have a gander:
Spelt and cinnamon hot cakes with yoghurt and winter
To make about 25 yummy hot cakes you'll need:
- 250g plain flour (if you don't fancy using spelt)
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 3 tbsp caster sugar
- 2 eggs
- 260ml mil
- a pinch of salt
- a good knob of butter & more for spreading
- 4 good handfuls of berries - why not use a combination of
blackberries, raspberries, blueberries etc
- plain yoghurt to serve
- some maple syrup or honey to drizzle - optional but
To make them:
- Sift the flour into a bowl (if using wholemeal spelt flour add
the husks back after sifting) add a pinch of salt, 1 tbsp of sugar
and the baking powder.
- Melt a good knob of butter and add to the flour along with the
- Begin whisking together and add the milk slowly.
- Whisk until you have a smooth thick batter.
- Allow this to rest whilst you heat a large frying pan, and
prepare the berries.
- Combine the berries, 2 tbsp sugar, a splash of water and 1 tsp
ground mixed spice (not allspice, a common misconception is that
they are the same thing).
- Simmer until the liquid has reduced to a syrup, not too thick,
that coats the back of a spoon - about 10-15 minutes.
- Add a splash of oil to the frying pan and add a good dollop of
batter, you should fit about 4 in at once and it doesn't matter if
they're not perfectly round.
- Wait until you see air bubbles popping up then flip the
hotcakes, they'll need only a minute on the second side. The first
batch of any pancakes is rarely perfect, any good cook will testify
- Whilst they're cooking on the second side, spread the hotcakes
with a little butter.
- Whilst you're cooking the rest, cover them with a tea towel to
keep them soft.
- Serve a stack of hotcakes with a spoonful of berries; a good
blob of yoghurt and maple syrup drizzled all over.