Spukwheat Pancakes
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
- 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.
- 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.
- 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.
Another Tasty Recipe From
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
- 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.
- 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.
- 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.
