Spelt Pancakes with Blueberries
Recipes · Breakfast · Recipe, Typed Supps
An old wheat that makes a nuttier pancake, and a batter that forgives being made the night before.
Allergens and patterns
Contains gluten, eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 1 1/2 cups flour (180g) Spelt — An ancient wheat — still contains gluten, but a weaker one, which is why these come out tender rather than chewy.
- 2 eggs (100g) Eggs — Structure and protein. Two is the difference between pancakes and sweet flatbread.
- 1 1/4 cups (300g) Buttermilk — Its acid reacts with the baking powder for lift, and it tenderises the spelt at the same time.
- 1 cup (150g) Blueberries — Dropped onto the pancakes in the pan rather than stirred into the batter, which turns it grey.
- 2 tsp (8g) Baking Powder — The rise. Spelt is heavier than plain flour and needs the help.
- 2 tbsp (30g) Maple Syrup — At the table.
Nutrition per serving
- Calories: 218 kcal
- Protein: 10.7g
- Carbohydrate: 32.2g
- of which sugars: 16.4g
- Fat: 4.5g
- of which saturated: 1.5g
- Fibre: 3.7g
- Sodium: 344.5mg
Method
- Whisk the eggs into the buttermilk, then fold in the spelt flour and baking powder — lumps are fine, overmixing is not.
- Rest the batter 10 minutes.
- Cook in a medium pan, dropping blueberries onto each pancake as it sets.
- Flip once bubbles hold open on the surface, and serve with the maple syrup.
Nutrients it supplies
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