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Prep
10m
Cook
5m
Total
15m
Ingredients
Method
Turn cooking mode on
Step 1
In a large mixing bowl, whisk together the freshly milled spelt flour, baking powder, baking soda, salt, and cinnamon (if using).
3 2/3 cup Spelt flour
3 tsp Baking powder
1 1/2 tsp Baking soda
1 1/2 tsp Salt
1 tbsp Ground cinnamon
Step 2
In a separate bowl, whisk the eggs until smooth. Add the maple syrup, melted butter, milk (or buttermilk), and vanilla, and whisk until fully combined.
3 Eggs
1/4 cup Pure maple syrup
3/4 cup Butter
2 cup Buttermilk
2 tsp Vanilla extract
Step 3
Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. A few small lumps are fine. Let the batter rest for 5–10 minutes to allow the fresh-milled flour to fully hydrate.
Step 4
Heat a lightly buttered or oiled skillet or griddle over medium heat. Once hot, scoop about ¼ cup of batter onto the griddle for each pancake.
Step 5
Cook for 2–3 minutes, until bubbles begin to form on the surface and the edges start to set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
Step 6
Serve warm with butter, pure maple syrup, fresh berries, fruit compote, or your favorite toppings.
For
20
M
I
Dry Ingredients
3 2/3
cup
Spelt flour, freshly milled
3
tsp
Baking powder
1 1/2
tsp
Baking soda
1 1/2
tsp
Salt
1
tbsp
Ground cinnamon, optional
Wet Ingredients
3
Eggs, large
1/4
cup
Pure maple syrup
3/4
cup
Butter, melted and slightly cooled
2
cup
Buttermilk, Or milk
2
tsp
Vanilla extract
Only visible to you
Made it?
Homemade syrup
Cancel
Prep
10m
Cook
5m
Total
15m
Ingredients
Method
Turn cooking mode on
Step 1
In a large mixing bowl, whisk together the freshly milled spelt flour, baking powder, baking soda, salt, and cinnamon (if using).
3 2/3 cup Spelt flour
3 tsp Baking powder
1 1/2 tsp Baking soda
1 1/2 tsp Salt
1 tbsp Ground cinnamon
Step 2
In a separate bowl, whisk the eggs until smooth. Add the maple syrup, melted butter, milk (or buttermilk), and vanilla, and whisk until fully combined.
3 Eggs
1/4 cup Pure maple syrup
3/4 cup Butter
2 cup Buttermilk
2 tsp Vanilla extract
Step 3
Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. A few small lumps are fine. Let the batter rest for 5–10 minutes to allow the fresh-milled flour to fully hydrate.
Step 4
Heat a lightly buttered or oiled skillet or griddle over medium heat. Once hot, scoop about ¼ cup of batter onto the griddle for each pancake.
Step 5
Cook for 2–3 minutes, until bubbles begin to form on the surface and the edges start to set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
Step 6
Serve warm with butter, pure maple syrup, fresh berries, fruit compote, or your favorite toppings.
For
20
M
I
Dry Ingredients
3 2/3
cup
Spelt flour, freshly milled
3
tsp
Baking powder
1 1/2
tsp
Baking soda
1 1/2
tsp
Salt
1
tbsp
Ground cinnamon, optional
Wet Ingredients
3
Eggs, large
1/4
cup
Pure maple syrup
3/4
cup
Butter, melted and slightly cooled
2
cup
Buttermilk, Or milk
2
tsp
Vanilla extract
Only visible to you
Made it?
Homemade syrup
Cancel
