Sunday, March 27, 2011
Huckleberries in Spring for pancakes
This morning our neighbor surprised us with some frozen huckleberries. Since we woke up to a dusting of snow that was such a fun treat. I looked through my Whole Grain Baking cookbook and found a recipe for Simple Spelt Pancakes. These pancakes were delicious. The spelt flour is naturally a little sweet so it was perfect in this recipe. The huckleberries added just the right amount of tartness. They were light and fluffy and perfect on this chilly spring morning. I topped them with Mrs. Macs butter spread and pure maple syrup.
Simple Spelt Pancakes
2 cups whole spelt flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 3/4 cups milk
2 tablespoons unsalted butter, melted (I used Mrs. Macs butter spread)
2 teaspoons vanilla
Mix together the flour, sugar, baking powder and salt in a medium bowl. Combine the milk, melted butter, and vanilla. Form a well in the center of the dry ingredients and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem wet, but will thicken as it sits. Let the batter sit for 15 minutes. * I added 1/2 cup of huckleberries right before cooking.
Heat a nonstick griddle and spray with a light coating of olive oil spray. When the surface of your pan is hot enough that a drop of water sputters across it, spoon the batter onto the hot surface, 1/4-cupful at a time. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, 2 to 3 minutes.
You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface or being too pale. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, until they are golden brown on both sides, about a minute more.