I had tried it a few years ago, and wasn’t too convinced. Last month at the farmer’s market, we bought a delicious spelt bread, and since then the idea of integrating this flour in my everyday baking has been teasing my imagination. I bought a bag of artisan, organic, stoneground, wholegrain spelt at Waitrose yesterday so the first thing I had to try it with was Sunday morning pancakes.
It was real success here.
The baby is the higher consumer of pancakes in the family. When he is teething he becomes fussy so I hide all of his veggies and some grated cheese in pancakes. He eats beetroot, kale, spinach, sweet potato, squash pancakes, and loves it.
I’ve managed to find an organic products for all the ingredients too, hurrah!
Preparation: 30 minutes
- 2 cups wholegrain spelt flour
- 1 cup skimmed milk
- 3 eggs
- 4 tsp. baking powder
- 3 tbsp. rapeseed oil
In a big bowl, pour the flour. Add the eggs one by one, the oil, baking powder and pour the milk little by little.
Bake the pancakes in a medium hot flat pan with a bit of vegetable oil. If it’s too hot it will get too brown before cooking properly inside. But if it’s not hot enough it won’t raise as much.
Find a happy medium and enjoy!