Spelt Buttermilk Pancakes

2015-07-17 10.04.04RECIPE #23, DAY #19

2015-07-17 09.56.16ORIGINAL RECIPE: “Simple Spelt Pancakes,” from Whole Grain Baking, from King Arthur Flour*

TIMING: 15 minutes, not counting cooking more batches

DIFFICULTY: You want to be familiar with cooking. Practice makes perfect with pancakes

TOOLS: Electric griddle, cast iron skillet, or nice griddle pan and a very thin, wide (non-plastic) spatula

COOK TYPE: Griddle

HEALTH: We are pancake people. We believe in pancakes, largely because we don’t buy them at a restaurant (as a rule) or make them from a cheap box mix. There’s no need to, anyhow, as pancakes take few and basic ingredients and it’s very simple to throw together the batter. (The trick is in the cooking.) We also believe in pancakes because we make ours with wholesome ingredients and I am a mean syrup food-monitor. We also believe in pancakes because it is easy to whip up a double batch and store the extra either in the fridge–as hand-food snacks through the week–or in the freezer (with wax paper between them) to toast for quick weekday breakfasts which are more nourishing than cereal.

2015-07-18 10.20.23EXPERIENCE: There was no special experience, this time. No perusing a spreadsheet, drowning in a pile of cookbooks, or anything of the sort. We make these on a regular basis.

I double-batched it this time, and froze the remainder for breakfasts later in the week. (I use a freezer zipper bag with wax paper in between each 4-pancake layer.)

NOTES: I have already posted about spelt flour, but I will repeat that if you have reasonable access to it, it is a healthy and tasty substitute for baked goods. You could use whole grain flour of another sort in its place, but spelt is milder, nuttier, and sweeter.

***

  1. In a mixing bowl, whisk together 1 cup all purpose flour and 1 cup whole spelt flour with 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt.
  2. Make a well in the center of the mixture and pour in 1 cup milk, 3/4 cup buttermilk, 2 tablespoon melted, unsalted butter, and 2 teaspoons vanilla. Mix only until everything is moistened. Mixture should be runny enough to spread a little when you pour it. If it’s not, add more milk or buttermilk.
  3. Heat your griddle pan, cast iron skillet, or electric griddle to 390F. This will cause a water droplet to sputter across it. Grease your pan (I would use coconut oil) if your pan is not non-stick.
  4. Use a 1/4 or 1/3 cup scoop to pour batter on the griddle, leaving room for spread. Cook until small craters form all over the top of the pancake. Check underneath one for proper brown-ness, and flip them all. Cook on the second side, checking for doneness.
  5. Optionally, you can keep your stack warm in a 200F oven or toaster oven.

***

Serve with real maple syrup and butter; fresh fruit and whipped cream; fruit pureed with maple syrup 1:1; or maple syrup mixed with peanut butter 1:1 and sliced bananas.

*Recipe has been changed from the original.

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