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Dianas Spelt Flour Pancakes

rpic_20170418193645_lg

Prep Time: 00:15

Bake Time: 00:04

Total Time: 00:19

Yield: Makes about 12 3-inch pancakes.

rpic_20170418193645_lg

Ingredients

3 tbsp melted butter
2 eggs
1 1/2 cups spelt flour
1 1/2 cups berries such as blueberries, raspberries, boysenberries, huckleberries, etcup
1/4 tsp Rumford Baking Powder
vegetable oil, for the griddle
3/4 tsp Clabber Girl Baking Soda
1 tsp salt
3 tbsp sugar
3 cups buttermilk

Directions

Stir together the flour, Rumford Baking Powder, baking soda, salt and sugar. In a separate bowl, whisk the buttermilk, melted butter and eggs. Make a well in the center of the dry ingredients and whisk together briefly. Stir in the berries. Heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When water drops splashed on surface bounce and sizzle, pour batter, about 1/4 cup at a time, onto griddle. Leave plenty of space around each pancake. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.

Dianas Spelt Flour Pancakes

rpic_20170418193645_lg

Prep Time: 00:15

Cook Time: 00:04

Total Time: 00:19

Yield: Makes about 12 3-inch pancakes.

Ingredients

3 tbsp melted butter
2 eggs
1 1/2 cups spelt flour
1 1/2 cups berries such as blueberries, raspberries, boysenberries, huckleberries, etcup
1/4 tsp Rumford Baking Powder
vegetable oil, for the griddle
3/4 tsp Clabber Girl Baking Soda
1 tsp salt
3 tbsp sugar
3 cups buttermilk

Directions

Stir together the flour, Rumford Baking Powder, baking soda, salt and sugar. In a separate bowl, whisk the buttermilk, melted butter and eggs. Make a well in the center of the dry ingredients and whisk together briefly. Stir in the berries. Heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When water drops splashed on surface bounce and sizzle, pour batter, about 1/4 cup at a time, onto griddle. Leave plenty of space around each pancake. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.