I am a lover of all things pancake. When M and I go out to breakfast, I always look to the pancakes first and if the restaurant is doing something fun and exciting- I nearly always order pancakes. For the most part, I feel like the actual pancake base gets overlooked because once you smother them in butter, maple syrup, and fruit- it’s hardly about the pancake any more.
So today, I present to you a pancake that is all about the pancake (and just made better with a bit of fresh fruit, butter and maple syrup). I’m such a proponent of alternative grain cooking/baking not because of any special diet but rather the interesting flavors and textures each grain brings to the recipe (if you read my book, you know I mention this on what feels like every other page).
While wheat is a perfectly acceptable pancake flour, spelt has become my go-to flour for my favorite breakfast treat. It’s got flavor and always trends on the bit sweeter side. Add spelt flour to buttermilk and these pancakes just melt in your mouth. If you want to go the extra mile, I also recommend trying sprouted spelt flour. I’ve been experimenting more and more with sprouted flours and fell head over heals for One Degree’s sprouted spelt flour (you can also make your own- Nourished Kitchen has a great rundown) .
- 1 tablespoon butter
- 2 tablespoons maple syrup
- 1 cup spelt flour (sprouted spelt flour is even better)
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- Combine butter and maple syrup in a small sauce pan or microwavable bowl. Heat until butter is melted and set aside to let cool slightly.
- Place flour, baking powder, baking soda and salt in a bowl, stirring a bit to combine.
- Whisk together the egg, buttermilk, and cooled butter mixture. Stir in to dry ingredients, just until combined. Let batter sit while skillet or griddle heats.
- Heat a skillet or griddle over low to medium-low heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
*These pancakes don’t firm up as much as non-buttermilk pancakes. Make sure the pancake is fully set before trying to flip it (or else you will end up with a scrunched pancake.)