Mix finely ground spelt flour, whole wheat flour, and sesame seeds. Stir the mixture into the cream and milk mix.
Add a pinch of salt, honey, and raisins. Set the batter aside into the refrigerator for about 1 hour.
In the meantime, prepare fresh fruit. I like to use one apple and three apricots. But you can adapt the amount to your own taste. Remove seeds, cut them into thin slices, or pieces for optimal baking.
Warm the butter in a small pot until molten, and mix with the fruit into the pancake batter.
Heat oil or butter in a pan and cook pancakes over medium heat until golden brown on both sides.