Preheat a large frying pan over medium heat.
In a large bowl, combine the spelt flour, sugar, baking soda and salt.
In a separate bowl, whisk together the milk and egg.
Pour the wet ingredients into the dry ingredients and whisk gently until smooth and well combined.
Lightly grease the frying pan with butter or oil of your choice.
Scoop level tablespoon amounts of batter into the pan, being careful not to overcrowd it.
Cook until bubbles appear on the surface of each pancake and begin to look dry around the edges, then flip and cook for another minute until golden.
Repeat with remaining batter until all pancakes are cooked.
Serve the mini pancakes warm on a large platter or breakfast board with your favourite toppings — whipped cream, fruit, honeycomb, chocolate, and a drizzle of maple syrup.