Tender spelt pancakes, with the addition of a little molasses and brown sugar. The melted butter in the batter is key. Slightly more baking powder and baking soda helps to lighten the heavier spelt flour, but these pancakes are still a little less fluffy than those made with all-purpose flour. They are barely sweet, but skip the molasses and brown sugar if you prefer to use savory toppings. Adapted from Baking at Home with the CIA and Toneweaver's Spelt Buttermilk Pancakes. —mawhorts
- Makes 24 pancakes
1 1/2 cups
whole spelt flour
eggs, at room temperature
1 3/4 cups
buttermilk, at room temperature
salted butter, melted and cooled slightly
- Mix (or sift) the flour, baking powder, baking soda, and salt into a bowl and set aside.
- In a separate bowl, beat the eggs with a fork until uniform in color.
- Add buttermilk, melted butter, molasses, and brown sugar to the beaten eggs and mix well. If the buttermilk and eggs are cold then the butter will solidify when you pour it into the mixture - this isn't much of a problem as long as the lumps of butter are relatively small. If you decide not to use molasses then you can replace it with an extra tablespoon of brown sugar, or omit the sweeteners entirely.
- Add the dry ingredients to the wet ingredients and stir by hand just until the batter is evenly moistened.
- Heat a large nonstick skillet or griddle over medium-high heat. Grease it lightly by brushing with oil. Drop the pancake batter onto the hot skillet by large spoonfuls (2-3 Tbsp). Leave about 2 inches between the pancakes to allow them to spread and to make turning them easier.
- Cook on the first side until the edges are set, about 2 minutes depending on the heat level. Flip the pancakes and finish cooking on the second side for a few more minutes. Adjust the heat as needed to produce a golden brown color.