Lemon Blueberry Spelt Pancakes

February20

Even though we do not typically sit down for big weekend breakfasts in the city, the morning after our big family wedding called for special sustenance.  When I am a little bit sleep deprived (read: had too many glasses of wine), extra carbs, sugar and fat, really do boost my energy.  Besides, (my bro in law Michael says that I can rationalize anything), we didn’t imbibe with pancakes on Fat Tuesday.

Spelt has a fascinating origin and I am just learning how to prepare it.  Daughter #2 suggested the inclusion of lemon.  She has had a craving for my lemon blueberry muffins that I have not had a chance to appease as of yet.


4.0 from 1 reviews
Lemon Blueberry Spelt Pancakes
Author: 
 
Ingredients
  • 2 c spelt flour
  • 2 T sugar
  • 1 T baking powder
  • ¾ t salt
  • 1¾ c milk
  • 2 T butter, melted
  • rind of 1 lemon
  • juice of 1 lemon
  • 2 t vanilla
  • wild blueberries
Instructions
  1. In a medium bowl, whisk together the spelt flour, sugar, baking powder and salt.
  2. Combine the milk and melted butter, and the vanilla.
  3. 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 very wet, but will thicken as it sits. Add the lemon rind and juice.
  4. Let the batter sit for 15 minutes before you use it.
  5. Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with canola oil.
  6. When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, ¼-cupful at a time. Gently place the desired amount of blueberries in the middle of the cake.
  7. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 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.
  8. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.

I grilled up a pound of bacon, which is another treat that we don’t often indulge in.  We like our pancakes topped with cottage cheese and then in honour of the Frenchman, real maple syrup.  There are no pictures of the finished product because a) I was very hungry and b) was not thinking straight.

Kath’s quote:“’When you wake up in the morning, Pooh,’ said Piglet at last, ‘what’s the first thing you say to yourself?’
‘What’s for breakfast?’ said Pooh. ‘What do you say, Piglet?’
‘I say, I wonder what’s going to happen exciting today?’ said Piglet.
Pooh nodded thoughtfully. ‘It’s the same thing,’ he said.”-
A. A. Milne

Love-that is all.

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posted under Entrees, Recipes
3 Comments to

“Lemon Blueberry Spelt Pancakes”

  1. Avatar February 20th, 2013 at 1:32 pm babylady Says:

    J1’s first request in the am was, ‘sushi, all I can eat sushi.’ Unfortunately there are no all-you-can-eat-sushi places open on Sundays (including Magic Sushi 2), but Sushi Ya did the trick.


  2. Avatar November 9th, 2013 at 5:40 pm Calypso Spirit Says:

    Made this with only 1 cup milk ( I ran out!!!) and added 3 eggs to make up the mixture. Also added the rind and juice of 2 lemons . Batter was nice and thick and held the blueberries very well. Thank you for providing the base to my pancakes!!! First time using spelt. Very good result. Yum!!!


  3. Avatar November 10th, 2013 at 9:27 am Kathryne Says:

    I can tell that you are an improviser like me. I think that we make the best cooks and we are good for the planet too, because we are not always hopping in our car to purchase that missing ingredient at the grocery store. Sometimes the resulting recipe turns out to be better than the original.


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