I really love the old fashioned grain spelt and these pancakes are wonderful. Spelt gives the pancakes more flavour and has more nutrients than wheat. It's a recipe I created after my children were often asking for pancakes after school or on a Sunday morning. I wanted a recipe that was quick to whip up and no fuss. A pancake batter that always works. The result was perfect. The pancakes turned out small which is ideal. I have two 'Green Pan' pans and I can make three or four pancakes at a time. Then I layer the pancakes on top of each other, pour agave syrup over, and the children are satisfied. So here is the recipe. Make a first small pancake to test, and I usually do that without syrup to see if the pancake is any good. Maybe I add a little more salt or you might need to pour a little extra milk- not more then a spoonful at a time because these pancakes should be on the thick side. Too much milk can ruin them. Bake the pancakes in a neutral organic coconut oil.
1 cup spelt white flour
1/2 cup white rice flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1 tbl organic canola oil
1 cup + 1/4 cup soy milk
Place the flours, salt, baking powder and cinnamon in a bowl.
Mix the oil into the flour mixture with a spoon.
Whisk the milk into the flour mixture with the spoon. You'll probably have to use the mixer now to get rid of the clumps and to end up with a really smooth batter. I use the hand mixer which is quick and easy.
Heat the oil in a pan. Pour the batter in the pan. I use a soup spoon to pour the batter into the pan. Make the pancakes small and start off with a really hot pan so that the pancakes rise. Then lower the heat and wait until they are golden brown on one side. Turn the pancakes carefully over.
0 comments:
Post a Comment