Combine the milk and the vinegar or lemon juice. Allow to sit and 'sour' while you prepare the other ingredients (alternatively, use 185ml of buttermilk instead).
In a large bowl, combine the spelt flour, cinnamon, salt, baking powder and bicarb.
To the soured milk, add the beaten egg and the oil or melted butter. Stir well to combine, then add to the dry ingredients. Stir gently till just combined; the mixture will be lumpy. Gently fold in 3/4 of the chopped persimmon and walnuts (reserving some to garnish).
Heat a heavy frying pan over medium high heat. Brush with a little olive oil or butter. When the pan is hot (water should sizzle when flicked onto the pan), add ladlefuls of the pancake batter, using about 60ml for each pancake. Cook till the bottom is set and browned and bubbles appear on the top, then flip and cook another 1 to 2 minutes. Repeat with remaining batter.
Serve the pancakes warm with a generous dollop of Greek yoghurt, a drizzle of honey and the reserved persimmon and walnuts sprinkled over top.
You can use plain flour in place of the spelt, or a 50/50 mix of plain and spelt.