Author Notes: Adapted from a recipe in Doris Janzen Longacre's More With Less Cookbook, this is a memorized recipe for me. I substituted spelt flour for wheat flour, and added the vanilla. These cakes have just the right amount of tang and are remarkably light for a whole-grain pancake. They also take well to variation: addition of apples, other fruit, sugar, savory ingredients, etc. I make these at least once a week for family and friends; it takes about as much time to stir up as a store-bought mix, so it's an easy choice for when I'm in a hurry. —Toneweaver
- 1 egg
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 cup spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Using a fork or small whisk, beat egg in a mixing bowl until uniform in color.
- Add buttermilk and vanilla and mix well.
- Dump spelt flour on top of the wet ingredients, then add baking powder, baking soda and salt on top of the flour so that they stay dry until you mix them in.
- Mix dry ingredients into wet just until combined. If mixture seems thick, lighten with a few tablespoons water until it's the right consistency.
- Bake 4-inch cakes on a lightly oiled griddle (I usually do these after I do bacon on weekend mornings, so I use bacon fat) at 375-400°. Hold in a warm oven until all are done. Great with butter, syrup, yogurt, peanut butter, jam, you name it.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory