Recipe: Spelt pancakes with blueberriesPosted: August 2, 2011
Who’s up for a healthy breakfast? During the summer I try to eat and use in my recipes as many berries as possible (except for strawberries, they aren’t available in Poland during other seasons. And I have to admit I was totally mesmerized when I saw fresh berries – all kinds – when I was in London in February!). This recipe is double good – not only blueberries (but you can use any small berries) but also the healthiest of all flours – spelt one! This recipe, with my changes, was taken from this site. It’s really good, easy to make but next time I’m gonna skip salt (as they were a bit too salty for me).
for about 12 pancakes (5 – 6 cms diameter)
1,5 cups whole grain spelt flour
1 tbsp baking powder
3/4 tsp sea salt
3 large eggs, beaten
1,75 cups buttermilk
2 tbsp honey
1/4 cup sunflower oil
1 cup blueberries
Begin by mixing the dry ingredients: flour, baking powder and salt. In a glass measuring cup, mix together the buttermilk, eggs, oil and honey. Fold the buttermilk mixture into the dry ingredients, being careful not to over mix. Do not overmix (the batter may still have a few small lumps).
Let it sit for 10 minutes. Add blueberries, stir gently.
Heat a well seasoned cast iron skillet or griddle to medium-low heat. Place portion of batter onto the skillet and spread into a 5 – 6 cms diameter. Cook until bubbles begin to form on the top and the edges are cooked, about 1-2 minutes. Flip. Cook about 1 minute on the latter side. Repeat for the remaining batter.
I served mine with extra honey on the top.