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Imagine waking up on a lazy weekend morning and filling your kitchen with the warm, inviting scent of freshly made pancakes. This spelt flour pancake recipe, with its tangy hint of lemon and the burst of juicy blueberries, promises to elevate your breakfast game.
The nutty flavor of the spelt pairs perfectly with the sweetness of Goodness Me! maple syrup, making each bite a delightful experience. Whether you choose to serve these pancakes with crispy bacon or savory sausage, you'll find that this recipe is the perfect blend of wholesome ingredients and comfort food. So, gather your ingredients and get ready to create a breakfast that's both nutritious and indulgent, bringing a bit of morning magic to your table.
Looking for great tasting pancakes that pack a punch of protein? Try Flourish pancake mixes and skip the fuss.
Ingredients:
2 1/3 cups spelt flour
Method:
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.
Butter griddle
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)
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