Spelt Pancakes

Hi again! I hope someone is still reading this, seeing that I’ve been gone for over a month! I apologize for my absence, I’ve been flying and driving all over the country going to college auditions these past few weeks, and in the last week alone I was in 6 different states, just so I could attend a 10 minute audition with an occasional theory placement test.

Obviously, most of my time these days is devoted to traveling and practicing for seemingly endless auditions and concerts, but one concert that I’m especially excited for is coming up tomorrow night. When I play chamber music, I typically play in either a string quartet or the occasional piano quintet, but tomorrow, my quartet coach invited my quartet to play the incredible String Octet by Felix Mendelssohn tomorrow night. It’s a piece that you’ll find at most sight-reading events, but since it’s not only challenging to get 8 players together for rehearsals but quite difficult music as well, I’m treasuring the fact that I am able to play this magnificent work at only 17.

On a completely different note (music puns…) these pancakes were fantastic. Despite the fact that I run a blog devoted to carbs and sugar, I try to eat on the healthier side, and these pancakes accomplish just that. The spelt flour may be tricky to find, but I promise, it tastes so much better than just using regular whole wheat or all purpose. If you’re looking for a way to keep up the Sunday morning pancake tradition without rolling out of the kitchen, or just want an awesome pancake recipe, these are for you!

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Spelt Pancakes: From King Arthur Flour Whole Grain Baking

Ingredients

  • 2 cups (7 ounces) whole spelt flour
  • 2 tablespoons (7/8 ounce) sugar
  • 1 tablespoon baking powder
  • 1 3/4 cups (14 ounces) milk
  • 2 tablespoons (1 ounce) unsalted butter, melted
  • 2 teaspoons vanilla

Directions

  1. In a medium bowl, whisk together the spelt flour, sugar and baking powder. Combine the milk and melted butter, and the vanilla if you’re using it.
  2. Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
  3. Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil.
  4. When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time.
  5. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.
  6. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.

I promise more recipes will be coming soon!

-Rayna

Blueberry Pancakes

Well hello there again! These past few weeks have been so busy with music programs that not only did I not even have time to make anything, but no time to post either! I hope you haven’t missed me too much :). I just finished up the Summer Strings program at NYU, which was fun. Living in the city for 3 weeks was certainly an awesome experience, although I’m glad to be home and able to relax for a few days before the rest of my summer begins.

DSC_0025The last thing that I’m sure anyone wanted to do these past few days was turn on their oven. It was hot enough outside that any additional heat would have been just unbearable, which is why I’m giving you a recipe that does not require you use it! Besides, pancakes in an oven would be just strange. I’ve made some pancakes in the past, but that was a long time ago, so it was time for a new recipe on RTTC.

DSC_0031I haven’t had a big breakfast in quite awhile. During the school year, I am typically rushing out the door with my mug of tea and a bar in my hand, and during the summer, especially since gymnastics starts at 8:30, I’m eating some toast with peanut butter, yogurt with granola, and not so much sit-down breakfasts, which is really a shame. So, I’m making it my goal this summer to start making myself some actual breakfasts, because there is only so much granola I can eat, and with pancakes this pretty, I can’t resist!

DSC_0042Mmmmmmm, pancakes.

 

Blueberry Buttermilk Pancakes- From Fine Cooking

Ingredients

  • 3 Tbs. unsalted butter; more for serving
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 cups buttermilk
  • 1 tsp vanilla extract
  • 2 large eggs
  • Vegetable oil for the pan
  • Pure maple syrup for serving
  • Blueberries

Directions

  1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk, vanilla and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.
  2. Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Sprinkle the blueberries evenly across the pancake. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more.
  3. Serve hot with butter and maple syrup.

An easy, delicious way to brighten any summer morning!

-Rayna 🙂