Spelt Pancakes
Tried. Good, but I usually use a combo of this recipe and almond flour pancake recipe
Tried. Good, but I usually use a combo of this recipe and almond flour pancake recipe
- Carbohydrate 36.5471348096078 g
- Cholesterol 78.6664583300196 mg
- Fat 21.229184639279 g
- Fiber 3.31131551813153 g
- Protein 10.1832612754295 g
- Saturated Fat 8.73422274954601 g
- Serving Size 1 1 Serving (127g)
- Sodium 140.588917620954 mg
- Sugar 33.2358192914763 g
- Trans Fat 2.80008955663743 g
- Calories 361 calories
Step-by-step
- Combine the flour, sugar, baking powder, baking soda, salt & cinnamon. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Add additional milk to thin batter if necessary.
- Pour into circles the size you want the pancakes. Cook until pancakes have a bubbly surface and edges are slightly dry.
A printed ingredient list never reveals how flour hydration behaves over resting periods, yet managing that absorption window dictates whether your griddle cakes turn out tender or dense. Spelt flour contains fragile gluten structures that tear easily under over-mixing, meaning the chemical leaveners require precise handling from bowl to hot surface.
- Whisk the dry ingredients thoroughly before introducing any liquids to evenly distribute the baking powder and baking soda without overworking the grain.
- Keep the mixing spoon moving only until the flour disappears into the wet ingredients, leaving visible lumps that ensure steam pockets inside the cooked cake.
- Let the mixed batter rest for precisely ten minutes at room temperature so the finely ground spelt absorbs the moisture fully without thickening past the point of pourability.
- Maintain a medium-low skillet heat of 350 degrees Fahrenheit, ensuring the interior cooks through completely before the exterior darkens too quickly.
- Flip each round only when the bubbles bursting on the surface leave open craters that hold their shape instead of immediately flowing back together with batter.
- Store any extra cooked portions in an airtight container in the refrigerator for up to three days, then reheat them in a toaster oven to restore crispness without drying out the crumb.
Efficient utilization of pantry staples means turning leftover morning batches into quick midday snacks with minimal effort. Proper storage extends usability while maintaining the distinct nutty flavor profile intrinsic to ancient grains.
