- Cook Time
- Prep Time
- 2 ServingsServings
- 2 cups (7 ounces) whole spelt flour
- 2 tablespoons (7/8 ounce) sugar
- 1 tablespoon Baking powder
- 3/4 teaspoon salt
- 1 3/4 cups (14 ounces) milk
- 2 tablespoons (1 ounce) unsalted butter, melted
- 2 teaspoons vanilla (optional)
1 In a medium bowl, whisk together the spelt flour, sugar, baking powder and salt.
2 Combine the milk and melted butter, and the vanilla if you’re using it.
3 Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
4 Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil.
5 When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time.
6 Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.
7 When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.
Source: Recipe courtesy of www.kingarthurflour.com and www.wholegrainscouncil.org