Andy’s Spelt Buttermilk Pancakes

My son, Andy, makes these wonderful pancakes for his family using spelt flour. I looked on google and here is the scoop on Spelt: Spelt is a species of wheat that was a very important crop in ancient and medieval time. It’s been around in the United States since the 1890s, but it was replaced in the 20th century by bread wheat. The organic farming movement is making it more popular again, as is the health food industry. I found the spelt at my local market. They are whole wheat pancakes made with old fashioned wheat!

Andy’s Spelt Buttermilk Pancakes

Serves 3 • 1 egg • 1 cup buttermilk • ¼ cup milk • 1 cup spelt flour • 1 teaspoon baking soda • 1 teaspoon salt

1. Using a fork, beat egg in a small bowl until uniform in color.

2. In another bowl, combine spelt flour, baking soda and salt. Whisk to combine.

3. Mix dry ingredients to the eggs and add the buttermilk and milk just until combined. If mixture seems too thick, add a few more tablespoons of milk or water until it’s the right consistency.

4. Bake 4-inch cakes on a lightly oiled griddle at 375-400°. Hold in a warm oven until all are done. Great with butter, syrup, Nutella, peanut butter, jam, powdered sugar. Use your imagination. I don’t know if it is really gluten free. Some web-sites say it is ok, and yet most some say it is not safe. So I say it is up to you!