After going on an on about whole grains, I should have at least shared a recipe! So since I mentioned awesome pancakes…
Simple Spelt Pancakes
adapted from King Arthur Flour: Whole Grain Baking
2 cups (7oz) whole spelt flour
2 tbsp (7/8 oz) sugar
1 tbsp baking powder
3/4 tsp salt
1 3/4 cups (14oz) milk
2 tbsp (1oz) unsalted butter, melted
2 tsp vanilla (optional)
Combine flour, sugar, baking powder, and salt. Combine milk, butter and vanilla separately. Form a well in the center of the dry ingredients and pour the wet ingredients into the dry. Stir the batter until just combined – it will seem very wet, but it will thicken as it sits. Let the batter sit for 15 minutes. (This rest will lead to smoother and fluffier pancakes). During which time you can clean up the sugar you spilled everywhere, pour yourself a cup of coffee, and pay your almost-overdue parking ticket.
Heat a nonstick griddle or greased skillet. When the surface is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface. Let the pancakes cook on the first side until bubbles begin to form around the edges, 2-3 minutes. You may need to adjust heat up or down for optimal coloring. When the cakes are just beginning to set, flip them and let them finish cooking on the second side until golden brown on both sides, 1 minute.
A quick word about where to get spelt flour. I found it at a baking store in the middle of nowhere Wisconsin, so I’m assuming it will probably be at most specialty and health food stores like Whole Foods. I am in love with their bulk section. You can find all your flours and grains there for good deals.
And once you finish making your pancakes, all you need is some delicious maple syrup.
I shared this progression because it accurately illustrates my inability to multitask and photograph the food while pouring an acceptable amount of syrup. This may or may not have canceled out the health-factor of the pancakes.