Spelt Pancakes Recipe

Spelt flour: This ancient grain offers a nutty flavor and is a healthier alternative to regular flour.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Provides moisture and helps create a smooth batter.

Egg: Adds structure and helps bind the ingredients together.

Melted butter: Adds richness and flavor to the pancakes.

When mixing the batter for spelt pancakes, be careful not to overmix. Overmixing can develop the gluten in the spelt flour, resulting in dense and tough pancakes. Stir the wet ingredients into the dry ingredients just until combined, even if there are a few lumps remaining. This will ensure your pancakes are light and fluffy.

• spelt flour - Substitute with whole wheat flour: Whole wheat flour has a similar nutty flavor and texture, making it a good alternative for spelt flour.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the pancakes, though you may need to slightly reduce the liquid in the recipe.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancake recipes, maintaining a similar consistency.

• egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace one egg, offering a vegan option.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor to the pancakes.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Once cooled, layer the pancakes between sheets of parchment paper. This keeps them from sticking together.
• Place the layered pancakes in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the pancakes within 2-3 days. For longer storage, place them in the freezer.
• When freezing, label the container or bag with the date. Pancakes can be frozen for up to 2 months without losing quality.
• To reheat, you can use a microwave, toaster, or oven. For the microwave, place a pancake on a microwave-safe plate and heat for 20-30 seconds. For the toaster, simply pop them in like you would with bread. If using an oven, preheat to 350°F (175°C) and warm the pancakes on a baking sheet for about 10 minutes.
• For an extra touch, consider reheating the pancakes in a skillet with a small amount of butter to regain that freshly-cooked crispness.

• Oven Method: Preheat your oven to 350°F (175°C). Place the spelt pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through. This method keeps the pancakes fluffy and moist.

• Microwave Method: Place the spelt pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per pancake. Check and add more time if necessary. This is the quickest method but can sometimes make the pancakes a bit chewy.

• Toaster Method: If you prefer a slightly crispy edge, pop the spelt pancakes into the toaster. Toast on a low setting to avoid burning. This method is great for a quick reheat and adds a bit of texture.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or oil to the pan. Place the spelt pancakes in the skillet and cover with a lid. Heat for 1-2 minutes on each side or until warmed through. This method helps maintain the original texture and flavor.

• Steaming Method: Place the spelt pancakes in a steamer basket over boiling water. Cover and steam for about 2-3 minutes. This method keeps the pancakes soft and moist, similar to how they were when freshly made.

• Mixing bowl: Use this to combine your dry ingredients and another one for your wet ingredients.

• Whisk: Essential for blending the dry ingredients together and for beating the egg.

• Measuring cups: Necessary for accurately measuring the spelt flour and milk.

• Measuring spoons: Use these to measure out the sugar, baking powder, and salt.

• Frying pan: This is where you'll cook your pancakes. Make sure it's non-stick for best results.

• Spatula: Handy for flipping the pancakes once bubbles form on the surface.

• Ladle or ¼ cup measuring cup: Perfect for portioning out the batter onto the frying pan.

• Small bowl: Useful for melting the butter before adding it to the wet ingredients.

• Stove: You'll need this to heat your frying pan to the right temperature for cooking the pancakes.

• Butter knife: Use this to spread a little butter on the frying pan to prevent sticking.

Pre-mix dry ingredients: Combine spelt flour, sugar, baking powder, and salt the night before to save time in the morning.

Use a blender: Blend the milk, egg, and melted butter together for a quick and smooth mixture.

Preheat the pan: Start heating your frying pan while mixing the ingredients to reduce waiting time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough to save time.

Store batter: Make extra batter and store it in the fridge for up to two days for quick breakfasts.