Saturday, July 9, 2011

Buttermilk Spelt Flour Pancakes

Aaaah Saturday mornings. I am supposed to be doing some house cleaning but have gotten a little full from breakfast and am watching Salt. Great movie, I might add.

I used to live for Saturdays and Sunday mornings after church so I could hit up Cracker Barrel and get my pancakes, stewed apples, catfish and grits. My favorite Cracker Barrel special was Grandma's Pancake Breakfast. It has not been on the menu in quite some time but I still ordered it whenever I would go. Those pancakes are something special.

Going to "The Barrel" was an experience. It was never a short trip because no matter which day you went it would be packed. You spend a moment or two on the porch, sitting in one of those oversized rocking chairs, playing checkers. Then you frustrate yourself, losing countless games, playing with the pegs at the table and getting the title of being just plain dumb. And you can't leave until you get some nostalgic candy from the candy store - Kits, BB Bats, Now 'n Laters, Peppermint candy sticks, Atomic Balls. Good times...good times.

But I rarely eat out now because I am taking more control of what I am consuming. While a lot of restaurants are offering healthier options, you definitely won't find things like spelt flour and stevia on the menu. And I must say these pancakes here are as good as any I have had at my special breakfast place.

Spelt flour is similar to wheat, in appearance, and has become popular because of its sweet, nutty flavor and due to its high protein and nutrition content. I have been using it as a substitute for All Purpose flour. Spelt contains gluten, so spelt is not suitable for a gluten-free diet. Spelt flour can be found in most local health food stores.

Stevia is a South American herb that is used as a sweetener. The body does not metabolize the sweet glycosides from the stevia leaf or any of its processed forms - so there is no caloric intake. Additionally, stevia doesn't adversely affect blood glucose levels and may be used freely by diabetics. So you will hear me speaking of stevia a lot on the blog and will talk about it more indepth at some point.

But back to the important stuff...these pancakes. I love my pancakes to have a crisp edge and a fluffy center. These fit the bill perfectly! I am looking forward to Sunday breakfast some leftover batter to tend do.

 Buttermilk Spelt Flour Pancakes

1 c spelt flour
1/2 c whole wheat flour
1 tbsp sugar (Substitute 1 packet Stevia for sugar-free version)
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 1/2 c buttermilk
2 eggs
2 tbsp melted butter

Combine dry ingredients in a medium bowl. In a separate bowl, combine eggs, buttermilk and melted butter. Slowly incorporate the wet and dry ingredients. Batter should contain some lumps. Do not overmix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

1 comment:

  1. Glad you did this post. It's not often that you see spelt flour used, so for many of us, it's still a foreign ingredient. That buttery, crispy, crunchy edge is THE best part of the pancake!