Recipes

Spukwheat Pancakes

(75)

Ingredients

Pancakes

1 Cup Spelt Flour
1 Cup + 2 Tbsp White Spelt Flour
1 tsp salt
4 tsp baking powder
1 Tbsp granulated sugar
1 egg (room temp, beaten)
1 1/2 cups milk (or plain soy milk) (room temp)
4 Tbsp vegetable oil
2-3 tsp additional oil for cooking

Instructions

Pancakes

  1. Place a nonstick griddle or large skillet over medium heat. Griddle is hot enough when a drop of water flicked on it sizzles and jumps. Add 1 tsp oil to the pan or spray lightly. Heat oven to 200 degrees F and place a platter in it to warm if you are not going to be serving pancakes as they are cooked.
  2. Combine the dry ingredients in a large mixing bowl; whisk. Add the beaten egg, milk and oil and stir just enough to moisten all ingredients. The batter should be a bit lumpy. Adjust amount of milk or flour, if necessary, to achieve desired texture.
  3. Pour 1/4 cup batter per pancake onto the griddle leaving a couple inches between cakes so they cook better and are easier to turn. When edges are dry and bottom lightly browned (about 3 minutes), flip and cook other side (2-3 minutes). Stack on platter and keep warm in oven until all are cooked. Stir batter once or twice between batches. Serve warm with honey, maple syrup, fruit preserves of fresh fruit in season.
Sources

From "Spelt Healthy" by Marsha Cosentino, M.A.

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Spukwheat Pancakes

Posted On April 10, 2019

Ingredients

Pancakes
1 tsp salt
4 tsp baking powder
1 Tbsp granulated sugar
1 egg (room temp, beaten)
1 1/2 cups milk (or plain soy milk) (room temp)
4 Tbsp vegetable oil
2-3 tsp additional oil for cooking

Instructions

Pancakes
  1. Place a nonstick griddle or large skillet over medium heat. Griddle is hot enough when a drop of water flicked on it sizzles and jumps. Add 1 tsp oil to the pan or spray lightly. Heat oven to 200 degrees F and place a platter in it to warm if you are not going to be serving pancakes as they are cooked.
  2. Combine the dry ingredients in a large mixing bowl; whisk. Add the beaten egg, milk and oil and stir just enough to moisten all ingredients. The batter should be a bit lumpy. Adjust amount of milk or flour, if necessary, to achieve desired texture.
  3. Pour 1/4 cup batter per pancake onto the griddle leaving a couple inches between cakes so they cook better and are easier to turn. When edges are dry and bottom lightly browned (about 3 minutes), flip and cook other side (2-3 minutes). Stack on platter and keep warm in oven until all are cooked. Stir batter once or twice between batches. Serve warm with honey, maple syrup, fruit preserves of fresh fruit in season.

Notes