Spelt Pancakes with Honey

Ingredients

• Spelt Flour

  Bob's Red Mill

  1 cup or 125g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Baking powder

  Leavening agents, low-sodium

  ½ tbsp or 8g

• Whole milk

  3.25% milkfat, with added vitamin D

  7 fl oz or 214g

• Butter

  Unsalted

  1 tbsp or 14g

• Vanilla extract

  1 tsp or 4g

Directions

1. (source: https://oldwayspt.org/recipes/simple-spelt-pancakes)
2. In a medium bowl, whisk together the spelt flour, sugar, baking powder and salt.
3. Combine the milk and melted butter, and the vanilla if you’re using it.
4. Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
5. Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil.
6. When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, ¼-cupful at a time.
7. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.
8. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.
9. Serve with a little honey drizzled on top.

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