Buttermilk Spelt Mini Pancakes
We made flapjack pancakes, also known as Dutch pancakes, and I decided to have some fun by colouring some batter using cocoa powder, turmeric and paprika. Perhaps an unusual choice for a breakfast pancake, but curiosity won , and the results were surprisingly good. You can, of course, substitute these with sweeter flavourings if you prefer. That said, the cocoa powder version is definitely my favourite.
What is the difference between wheat flour and spelt flour?
Spelt is a member of the wheat family and contains the proteins glutenin and gliadin. When combined with water and heat, these proteins form gluten, meaning spelt flour is not gluten-free. During the milling process, the bran and germ are removed, leaving the proteins more exposed and sensitive than those in modern wheat flour. As a result, spelt flour produces a softer, lighter bake compared to wheat flour.
What are the health benefits of spelt flour?
Spelt flour is more water-soluble than wheat flour, which makes it easier for the body to digest. It is rich in vitamins and minerals and provides a higher-quality source of dietary fibre than that typically found in wheat flour.
Today’s recipe is for mini pancakes — or, as we call them in South Africa, flapjacks or plaatkoekies. The batter is thicker than a crêpe batter and includes buttermilk (or sour milk if buttermilk is unavailable), egg, and brown sugar or maple syrup. These pancakes are delicious served warm for breakfast and pair beautifully with fresh berries and banana.
Buttermilk Spelt Mini Pancakes
Buttermilk Spelt Mini Pancakes
Preparation time: 10 minutes
Baking time: 30 minutes
Portions: 15-20 mini pancakes
Ingredients
200g Spelt flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tbsp brown sugar
1 large egg
200ml buttermilk / soured milk
1/2 - 1 tsp of natural food colour such as cocoa-/turmeric-/paprika-/matcha-/beetroot-/activated charcoal powder. Use according to colour and taste preference.
Sunflower oil for frying
Maple syrup / honey to drizzle
Method:
Combine the flour, baking powder, baking soda, salt and brown sugar in a bowl.
Whisk the egg and milk together, adding the food colourant to the milk mixture.
Slowly add the milk mixture to the flour mixture, stir well so no lumps form. The batter should not be too thick or too thin, balance it out with adding more flour or a small amount of water should you need to.
Heat a tablespoon of oil in a shallow pan and heat till hot.
Spoon a tablespoon of batter at a time in the pan for each mini pancake. Shallow fry for 20 seconds on each side and remove from the pan.
Serve warm with maple syrup or honey.
