Basic Spelt Pancakes

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Adapted from King Arthur Flour via Whole Grains Council.


  • 2 cups (7 ounces) whole spelt flour
  • 2 tablespoons (7/8 ounce) sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups (14 ounces) milk
  • 2 whole eggs
  • 2 tablespoons (1 ounce) unsalted butter, melted
  • 2 teaspoons vanilla (optional)
  • 1 Tablespoon agave or other syrup (optional)


  1. Whisk together dry ingredients in a bowl.
  2. Heat milk with butter until butter melts (approx 3 minutes in the microwave).
  3. Make well in dry ingredients. Break eggs into well.
  4. Pour milk and butter into well. Mix everything until dry ingredients are wet. Need not be very well mixed. Let sit for 15 minutes.
  5. Check batter for looseness. Should be pourable, not pour in ribbons. Add milk in 1/4 cup increments and mix to loosen (if necessary).
  6. Heat skillet and add oil sparingly.
  7. Drop batter in 1/4 cup dollop per pancake. Cook on single side until edges firm up and bubbles come up through the flapjack. Flip pancake and cook until golden on second side.


  • Serve with maple, blueberries and toasted, crushed hazelnuts.