Monday, September 16, 2013
With the boys being back in school it's important that they head off with a decent breakfast. They don't respond well to a bowl of cereal and I can't say that I blame them. I much prefer to give them a fuel packed breakfast that I know will keep them full until their lunch time.
Since I started my weight loss journey and doing a massive overhaul of our eating, I've discovered that we all love the taste of whole wheat flour and whole wheat based products..whole wheat pasta is another favorite of ours!
Whole spelt flour is high in fiber and protein and has a milder flavor than whole wheat. If you are new to using this flour I would like to suggest that you give this recipe a try. If you are still unsure of how you or family will respond to the taste, add in ground cinnamon or toss in some nuts. You can also top the pancakes with bananas or fruit of choice. We leave it as is since we like that wholesome flavor.
The one and only trick to this recipe is to allow it to sit for 15 minutes. The batter is going to look watery but allow it to sit and the spelt will absorb the liquid and give you a more cakier pancake then you would get without the resting period.
Simple Spelt Pancakes
2 cups (7ounces) Whole Spelt Flour
2 TBS Sugar
1 TBS Baking Powder
3/4 tsp. Salt
1-3/4 cups (14 ounces) Milk
2 TBS Unsalted Butter,melted
2 tsp. Vanilla
In a medium bowl,whisk together the spelt flour,sugar,baking powder,and salt. In another bowl, combine the milk,melted butter and vanilla. Form a well in the center of the flour and pour the wet ingredients into dry. Stir the batter just until the dry ingredients are thoroughly moistened...it will look very wet and thin,but will thicken as it sits. Let the batter sit for 15 minutes.
Heat a nonstick pan on medium heat ( you may need to adjust the heat up or down to get the pancakes to cook through without scorching the surface or being too pale). Pour 1/4 cups worth of batter onto the hot pan. Let the pancakes cook on the first side until bubbles begin to form around the edges of the pancakes,about 2-3 minutes. Flip and cook for another minute or so,or until they are golden brown on both sides.
Yield: 16 (4-inch) Pancakes
Source: King Arthur Flour Whole Grain Baking