Top | Breakfast
(recipe, Kim Carlson)
After I tasted these pancakes on a camping trip with my friend Susan, I asked her for the recipe. When she gave it to me, she also handed me a Ziploc bag full of spelt flour. In those days (years ago now), spelt flour was available only in 25-lb. quantities from our local co-op; Susan had stocked up.
Now, fortunately, you can buy it in 5-lb. bags through Bob's Red Mill. I love the nutty flavor of this whole-grain flour, and when you combine it with all the other good ingredients in this recipe, it makes a hearty breakfast. Embellish the cakes with apple butter if you possibly can.
- 2 cups spelt flour
- 2 tsp. baking powder
- 1½ cups milk
- 3 eggs
- 4 Tbsp. safflower oil
- 2 Tbsp. maple syrup
- ½ cup cottage cheese
- 2 Tbsp. butter, for cooking
- Apple butter, syrup, and/or jam, for serving
- In a medium bowl, combine the flour and baking powder, then add the milk and stir well. Break eggs into a small bowl and whisk them lightly before adding them to the flour-milk mixture. Stir in oil, syrup, and cottage cheese.
- Heat griddle or skillet. Melt ½ tsp. butter on the hot surface, then pour out the batter, using ½ cup for each pancake. Cook until bubbles appear and pop on the surface and edges are set. Flip pancakes and cook on the other side until cooked through. (These pancakes may take a minute or two longer to cook than others you’ve made.) Serve warm with apple butter, maple syrup, and/or jam.