I promise this is a good thing. Just keep reading.
I should have used Lola for this. She’s quite the jealous one. That red color is for a reason, folks.
I used this recipe from Matt over at Kitchen of a Runner. I have been reading up on different varieties of whole grain flours to substitute for the white bleached stuff. Hello spelt!
Spelt flour looks a lot like wheat flour, but it has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. It does have gluten, so it’s great for baking, but not so good for those with Celiac disease.
Now, on to the show.
- 1 cup spelt flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons melted butter
- 1 cup milk
- 2 teaspoons maple extract
- Toppings of choice
1. Stir dry ingredients together
2. Add milk.
3. Add butter. Don’t be afraid…just pour it right in.
4. Add maple (or vanilla or almond. pick an extract)
5. Stir all the dry and wet together.
6. FOLD in the blueberries.
Blueberries are no longer in season, so I’m back to using frozen. I love these wild Maine berries from Target. They are smaller, but have a wonderful tart flavor.
I didn’t tell Stephen these were made with anything different. He won’t mind once he tastes these.
FOLD in the blueberries. If you stir them too much, you get grey batter.
Mmmmmmmmm….bursting with flavor.
“These taste like we’re sitting in some cozy diner in Vermont with snow on the ground and a fire going”
(I’ll take that as a compliment)
“You’ve GOT to post this. I’ve never had pancakes this good”
**Edited to add an hour later**
“I’m back to feeling grateful for stretchy pants”
(My job here is done. 🙂