Is there anything better than a pancake breakfast?! A slow morning, the house smells of sweet maple syrup as you sip on your coffee - absolute bliss!
Sadly, it's hard to achieve a pancake breakfast in our busy day-to-day lives. But with social distancing and working from home, you can take the time to slow down and enjoy a pancake breakfast with your loved ones!
This recipe was curated by our own chef Pekka, he uses spelt flour - the gluten in spelt flour is easier to digest and feels like a tastier version of a whole wheat pancake!
Time to get griddling!
2 1/3 cups spelt flour
Combine dry ingredients in a larger bowl and whisk to combine.
Combine wet ingredients in another bowl including lemon juice and zest. The lemon juice activates the baking soda.
Pour the wet ingredients onto the dry and whisk them in. Once combined, heat your pancake griddle to 275F (Pekka usually uses 325F with all-purpose wheat). Spelt flour chars at a lower temperature than wheat flour, so it likes to cook at a slightly lower pan temperature (not so for baking, this is for pancakes).
Cook in batches and keep warm in a low oven.
Dollop on batter
Allow to cook until bubbles begin to form.
Add blueberries. Pekka will add as he cooks, if you add ahead of time the fresh blueberries will not bleed into the batter, but frozen blueberries will.
As bubbles start, flip and allow the other side to set.
Remove and repeat.
Serve warm with maple syrup, butter and sausage (optional)