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.