Spelt pancakes
Equipment
- Measuring cups
- Measuring spoons
- A small bowl
- A medium bowl
- A jug (optional)
- A whisk
- A skillet or pan
- A patula
Ingredients
- 1 cup of white spelt flour
- 1 1/2 of wholemeal spelt flour
- a pinch of sea salt
- 1 teaspoon baking powder
- 2 cups of milk can be replaced with almond milk or oat milk or soy milk
- 2 fresh eggs
- 2 tablespoons of sugar I use muscavado, but brown sugar or any sugar will work
- 2 tablespoons of oil
- pure vanilla extract
Instructions
- In a large mixing bowl, mix the flours, salt, sugar and baking powder.
- Make a hole in the middle for the wet ingredients.
- In a separate bowl (a medium-sized bowl or small bowl), mix the eggs, oil, milk and vanilla essence.
- Add the wet mixture into the large bowl (into the hole you made in the dry ingredients), and, using a whisk, start from the centre and move outward to incorporate the dry ingredients.
- I like to pour the mix into a jug because it makes it easier to pour into the pan.
- Pour batter (orange-sized or whatever size you want) into a hot skillet or large frying pan.
- Cook on medium-low heat.
- When you see tiny bubbles appearing, they are ready to turn over.
- You can add syrup, honey, fruit, and nuts to these pancakes.
Notes
I like to double-batch to freeze.
Flour: You can substitute spelt flour for common wheat flour, but to get the same consistency, add 2 cups instead of 2 and a 1/2 cups. Spelt flour seems to absorb less water than common plain flour.
Sugar: I prefer unrefined cane sugar, but any will work well.
Honey or syrups: They are okay for drizzling but not for cooking, as excessive heat can degrade beneficial enzymes, antioxidants, and nutrients. It can also produce 5-hydroxymethylfurfural (HMF), a compound that may be associated with toxicity and digestive issues. It's not recommended for use in place of sugar.