Date
October 13 2009
Delicious Spelt Pancake Recipe
I love to bake. It almost seems like it was inevitable. Both of my grandmother's were excellent bakers. My mom even has many blue ribbons from our local county fair that she won for her tasty baked goods. Everything they baked was made from scratch, using sweet creamery butter, farm fresh eggs and ingredients that often came from their own farms or gardens. I can still smell the wonderful aroma of apple dumplings or cinnamon rolls or chocolate chip cookies baking in the oven when I would burst through the door after coming home from school. It's a wonder I didn't weigh 500 pounds.
As children...we spent our days outdoors, exploring the woods, playing with the neighborhood kids, always on the go and just having a grand time. Though we didn't need to be concerned about watching our weight in those days I can no longer just stuff as many cookies or homemade donuts (yummy), or mouth watering pie in my mouth as I once could when I was young (and I wish I still could).
My name is Cindy and for 17 years now I have worked for Berlin Natural Bakery. Berlin Natural Bakery is the largest all spelt bakery in the United States. Everything we bake is made using pure spelt flour (no regular wheat will be found in our bakery) and we use only the highest quality, all natural ingredients.
The recipes you find here will be based on using spelt flour or products from Berlin Natural Bakery. Our desire is to help all who have contacted us with questions about baking with spelt. If you don't currently have spelt flour, don't despair...these recipes are easily adaptable. For those of you unfamiliar with Berlin Natural Bakery or spelt flour, check out the website www.BerlinNaturalBakery.com.
It is my hope that this blog, and many more to be published, will convey to you that baking does not need to be difficult (even when using spelt flour) and that it can bring a whole lot of pleasure...both in the baking itself and in the joy of eating and sharing what you've created! Or, if you're like me and already love to bake, I hope to share some new and tasty recipes you'll enjoy baking. As I share my love of baking with you, I hope you will share your life with me as well. You may come as a stranger, but I want you to leave as a friend.
Feel free to ask any questions, or share your suggestions and recipes. It is a real privilege to get to know you. Now then...it's time to get started. It seems only appropriate since this is my first blog that for our first recipe, we start with the first meal of the day as well...breakfast. I'm one of those people who love breakfast. This recipe comes from a friend, Christy from Zoar, Ohio which she developed using spelt flour, freshly stone ground at Berlin Natural Bakery. For the best pancakes or waffles, this recipe is hard to beat.
SPELT PANCAKES OR WAFFLES
Ingredients:
2 cups whole spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon cinnamon
3 eggs
1/2 cup oil
1 1/2 cup milk (substitute whole milk with rice milk or soy milk)
1 tablespoon vanilla
Directions:
In a medium size mixing bowl, combine flour, baking powder, salt, sugar and cinnamon.
In smaller bowl, beat eggs, add oil, milk and vanilla.
Add contents of smaller bowl into dry ingredients.
Stir gently till ingredients are blended together.
Do not use mixer and do not over mix.
*Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.
Cook until the second side is golden brown or according to your personal preference.
Serve with butter and real maple syrup.
(For Waffles: Bake in a preheated waffle iron according to manufacturer's directions until golden brown).
Well friends, that's it for this time. The next time we gather together, I am going to share another great breakfast recipe...French Toast. You may be thinking, "that doesn't sound very exciting", but this is not just any French toast. My daughter Alison made this scrumptious French toast for my husband and me early one morning before she had to take us to the airport. It was oh so good and made the start of our day all that much better.
Since I hate finding a great recipe, only to have to make a trip to the store for ingredients before I can actually make it, I thought I would share the ingredients you'll need now so you'll be ready to go when I post the next blog. Most of the recipes are things you probably have in your kitchen already (vanilla, eggs, sugar, cinnamon, nutmeg and salt), but two of the ingredients you may not have. My daughter used a loaf of French bread that she sliced into thick pieces, but when I made it, I used White Spelt Burger Buns from Berlin Natural Bakery. May sound crazy, but they worked perfectly. The Berlin Natural Bakery Raisin Spelt Bread would work equally well for this recipe. You will also need a can of sweetened condensed milk. This gives a caramelized outer covering that is...well; I'll just say this...you're going to love it!
Until next time...Happy Baking!
You can find premier spelt products made from 100% genuine german spelt in our online store by clicking the icon below!
Comments
Kilauea Poetry
March 10 2021
Just wanted to thank you for this delicious recipe! I whipped up these pancakes (I used soy milk) and wow..they are so good! I finally used some spelt flour that was given to me. I thought it may be a bit old though I kept it in the fridge. Anyway- Aloha, Regina
Cindy Widder
March 10 2021
Hi Rosemary,
I totally understand your comment about guessing at halving things….after all, how do you halve 3 eggs, right?
I learned to do a lot of cooking and baking from my grandmothers and my mom with the instructions, “add a little bit of this and a little bit of that”. It’s made it interesting when trying to figure out how to share certain recipes with others, but it’s also part of what makes baking and cooking fun!
Here is the pancake recipe I use when making pancakes just for my husband and me. We usually still have some batter left over, but not a lot.
Ingredients
1 1/3 cup whole or white spelt flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 tsp cinnamon (optional)
1 beaten egg
1 cup milk (I know you said your daughter has a dairy allergy, so I’m sure you’re used to using soy milk or a different liquid instead of the milk)
2 tablespoons cooking oil
Directions
1. In a medium mixing bowl stir together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry mixture; set aside.
2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Also, depending on whether you like thicker or thinner pancakes, you may need to add a little more liquid.
3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. (My husband uses no grease on our griddle). Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. We usually flip the pancakes over a couple times to make sure they are done in the middle and so they don’t get overly brown. Serve warm. Makes 8 to 10 standard-size (4-inch) pancakes.
I hope this recipe works for you. My next blog with the recipe for delicious French Toast should be coming very soon. Let me know how the pancakes turn out for you, or contact me again if you have any more questions.
Cindy
Rosemary Volpato
March 10 2021
Hi Cindy
Just came across this site.
Looks good.
My daughter has gluten and dairy allergies but can eat spelt which is great.
We love making pancakes and would love to try your receipe but the amounts are just too much for one adult and a child.
I usually don’t bake as I find you need to be accurate with measurements of ingrediendts and if I just guess at halving things just don’t turn out.
I would appreciate it if you would be able to give me a recipe with less quantities.
Also do you have cookie spelt recpies?
Much thanks and appreciation.
Rosemary
Kristina Cook
January 21 2021
This recipe is DIVINE!!!!! We reduced the cinnamon to 1 & 1/2 teaspoons and that seemed just right for us.
Thank you for this amazing recipe!
michael w
March 10 2021
Thanks for the great recipe. I tried this for pancake day in england. My girlfriend is american so i thought i’d try an american pancake (As we would usually cook a crepe, which is what we call pancakes) and it was a lovely change. Thanks and can’t wait to try the next recipe
Kilauea Poetry
March 10 2021
Just wanted to thank you for this delicious recipe! I whipped up these pancakes (I used soy milk) and wow..they are so good! I finally used some spelt flour that was given to me. I thought it may be a bit old though I kept it in the fridge. Anyway- Aloha, Regina
Cindy Widder
March 10 2021
Hi Rosemary,
I totally understand your comment about guessing at halving things….after all, how do you halve 3 eggs, right?
I learned to do a lot of cooking and baking from my grandmothers and my mom with the instructions, “add a little bit of this and a little bit of that”. It’s made it interesting when trying to figure out how to share certain recipes with others, but it’s also part of what makes baking and cooking fun!
Here is the pancake recipe I use when making pancakes just for my husband and me. We usually still have some batter left over, but not a lot.
Ingredients
1 1/3 cup whole or white spelt flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 tsp cinnamon (optional)
1 beaten egg
1 cup milk (I know you said your daughter has a dairy allergy, so I’m sure you’re used to using soy milk or a different liquid instead of the milk)
2 tablespoons cooking oil
Directions
1. In a medium mixing bowl stir together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry mixture; set aside.
2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Also, depending on whether you like thicker or thinner pancakes, you may need to add a little more liquid.
3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. (My husband uses no grease on our griddle). Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. We usually flip the pancakes over a couple times to make sure they are done in the middle and so they don’t get overly brown. Serve warm. Makes 8 to 10 standard-size (4-inch) pancakes.
I hope this recipe works for you. My next blog with the recipe for delicious French Toast should be coming very soon. Let me know how the pancakes turn out for you, or contact me again if you have any more questions.
Cindy
Rosemary Volpato
March 10 2021
Hi Cindy
Just came across this site.
Looks good.
My daughter has gluten and dairy allergies but can eat spelt which is great.
We love making pancakes and would love to try your receipe but the amounts are just too much for one adult and a child.
I usually don’t bake as I find you need to be accurate with measurements of ingrediendts and if I just guess at halving things just don’t turn out.
I would appreciate it if you would be able to give me a recipe with less quantities.
Also do you have cookie spelt recpies?
Much thanks and appreciation.
Rosemary
Kristina Cook
January 21 2021
This recipe is DIVINE!!!!! We reduced the cinnamon to 1 & 1/2 teaspoons and that seemed just right for us.
Thank you for this amazing recipe!
michael w
March 10 2021
Thanks for the great recipe. I tried this for pancake day in england. My girlfriend is american so i thought i’d try an american pancake (As we would usually cook a crepe, which is what we call pancakes) and it was a lovely change. Thanks and can’t wait to try the next recipe
Comments
11 Comments