One of my favorite breakfasts is pancakes, especially after an early long run on Saturday morning. Even then though, I’m not fired up about all the processed and refined flour, so I’ve been experimenting with other options for my pancake fix. Here’s my latest creation using spelt flour (made to server me and 3 hungry children, you can decrease or increase proportionately).
- 2 Cups Spelt Flour
- 1 1/2 Milk
- 2 Eggs
- 4 tsp. Baking Powder
- pinch of Salt (around 1/4 tsp or slightly more)
It’s common to see some sugar added (1-2 Tbs) or some kind of natural sweetener like stevia. I leave it out since I’m trying to cut back on the refined stuff and will sweeten with local honey & a dollop of Greek yogurt.
I thoroughly mix my ingredients in a 4 Cup Pyrex measuring cup, then spoon out my batter onto the frying pan using a 1/4 cup measuring cup. That keeps my pancakes pretty consistent. Cook on one side until the bubbles form and the edges get slightly dry looking, then flip and cook for another minute or so until the other side is golden.
At this point you can get creative and start adding stuff you like, such as spices like cinnamon or nutmeg, fruits, nuts or whatever. For today, I made the basic recipe for the children who didn’t want fruit in their pancakes, made theirs first, then added a handful of frozen, mixed berries for myself and Richard.
