We are still living in cold and have to endure this for another day as the heating repair guys are "scheduled" to come in tomorrow. We are crossing our fingers and hoping for the best.
For breakfast this morning, I made Spelt pancakes and served them with maple syrup. Recipe is from "Whole Grains Baking by King Arthur Flour". It is an egg-less recipe that is very easy to veganize. I use soy milk and earth balance butter instead of regular milk & butter. The batter needs to rest for 15 minutes which allows the grains to absorb liquid, making the batter fluffier and the baked pancakes smoother to eat. This time-out also lets the leavener a head start, giving a cakier pancake.
Recipe adapted from Whole Grain Baking by King Arthur Flour.
Whole grain Spelt - 2 cups
Sugar - 2tbsp
Baking Powder - 1tbsp
Salt - ¾tsp
SoyMilk - 1¾ cups
Butter - 2tbsp, melted
Vanilla extract - 2tsp (optional)
- In a medium size bowl, whisk flour, baking powder, salt and sugar.
- In a another small bowl, mix all the wet ingredients.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just incorporated.
- Cover and let rest for 15 minutes.
- Heat a griddle, brush lightly with oil and once the surface is hot enough, add ¼ cup full of batter onto the hot surface.
- Let the pancake cook on the first side until bubbles begin to form around the edges of the cakes, 2 to 3 minutes.
- Flip and cook for another 1 minute until they are golden brown on both sides.