Buttermilk Spelt Pancakes

Directions

1. Mix (or sift) the flour, baking powder, baking soda, and salt into a bowl and set aside.
2. In a separate bowl, beat the eggs with a fork until uniform in color.
3. 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.
4. Add the dry ingredients to the wet ingredients and stir by hand just until the batter is evenly moistened.
5. 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.
6. 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.