Tuesday, May 29, 2012

Spelt Pancakes v2.0

As much as I love eggs for breakfast, I sometimes get the urge to change things up with pancakes. I wasn't completely pleased with my first attempt at making spelt pancakes. They were a bit on the dense side, so I wanted something lighter while still using spelt flour. I knew that buttermilk and separating the eggs to whip up the whites would be in order. These pancakes were so much better - light, fluffy, and wholesome. 

Buttermilk spelt pancakes
adapted from Aubergine-Eggplant

100g all-purpose flour

140g spelt flour
1 tbsp baking powder
Teaspoon of sugar
Pinch of salt
2 eggs (soak in hot water while preparing other ingredients to bring to room temperature and then separate)
1 cup buttermilk or yogurt
1/3 cup milk
2 tbsp butter, melted and cooled

1. Combine dry ingredients (both flours, baking powder, 
sugar, and salt) in a large mixing bowl. 
2. Combined egg yolks, buttermilk, milk, and butter in small bowl, and whisk well.
3. Whip egg whites until soft peaks form.
4. Add the wet ingredients from step 2 to the dry ingredients in step 1, stir until just combined. Lumps are good!
5. Gently fold the egg whites into the batter.
6. Heat a non-stick skillet or griddle over medium low heat. Spray your pan with cooking spray or use a little butter. Your pan is ready when droplets of water sizzle on contact. 
7. Pour 1/4 cup batter onto your pan, and cook until bubbles appear all over, above 3 minutes. Flip and cook for another 3 minutes until golden brown. Repeat with remaining batter.
8. Serve with good maple syrup.

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