I have recently started getting into using spelt flour more because I have about 200 pounds spelt grain in my food storage right now. I found this great YouTube video off a Pinterest pin by Jeff the Chef that looked good. I had some extra time at lunch and whipped them up, what a great recipe. It is not 100% spelt flour but it only has a little white flour so it is mostly healthy for you, unless you drowned it with syrup like my wife does (“would you like some pancake with that syrup?”).
This spelt pancake recipe would be great for adding fruit to or topping with a fruit compote. I hope Jeff shares some more great videos on his YouTube channel. Watch Jeff’s spelt pancake video below or at YouTube.
I made some very slight changes from the original in the recipe shown below. I just don’t buy small eggs and if I told you to use a pinch of salt you would ask me how much salt is a pinch of salt, so I have adjusted it accordingly. I also opted to use all spelt flour because I know spelt grain stores well in my food storage and white flour does not, it still tastes great without the white flour.
- 1⅓ cup freshly ground spelt flour
- (or 1 cup spelt flour + ⅓ cup white flour as the original recipe directs)
- 1 teaspoon sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1½ tablespoons canola oil
- 2 large eggs
- Pre-heat electric griddle to 375 degrees..
- Add all dry ingredients to a mixing bowl and whisk together.
- Add all wet ingredients to a 2nd mixing bowl and whisk together.
- Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
- Lightly spray your hot griddle with cooking spray.
- Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
- I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.