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Prep time20 minutes
Total time35 minutes
Yield16 4-inch pancakes
Serving Size2 pancakes, 89g
2 cups (7 ounces) whole spelt ﬂour
2 tablespoons (⅞ ounce) sugar
1 tablespoon baking powder
¾ teaspoon salt
1 ¾ cups (14 ounces) milk
2 tablespoons (1 ounce) unsalted butter, melted
2 teaspoons vanilla (optional)
- In a medium bowl, whisk together the spelt ﬂour, sugar, baking powder and salt.
- Combine the milk and melted butter, and the vanilla if you’re using it.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe and photo courtesy of The King Arthur Flour Company. ©2006 The King Arthur Flour Company, Inc. All Rights Reserved