This is one of those dishes that would have to go on the breakfast/brunch menu if I ever had my own café. I happened to have some buttermilk in my fridge, and decided to try my hand at the famed buttermilk pancakes. I did not, however, want the white fluffy kind. I wanted to use some of the award winning stone ground, wholemeal spelt flour I bought from the wind powered Callington Mill in Oatlands, Tasmania. These glorious pancakes are moist and ridiculously fluffy, but still have a richness from the flour and the use of raw sugar. I had thought to serve them with apricots preserved in spiced honey syrup. However, they truly only want a drizzle of good quality maple syrup.
Makes about 12 pancakes
|2||cups||wholemeal spelt flour|
|2 ½||teaspoons||baking powder|
|2||free range eggs|
|butter, for cooking|
|maple syrup, for serving|
Sift together the flour, baking powder and bi-carbonate soda in a medium sized bowl.
In another mixing bowl, beat the eggs, then whisk in the buttermilk, sugar, vanilla and salt. Then mix through the melted butter.
Mix the wet ingredients into the dry, until they are barely combined. You want it to still have small lumps in it.
Melt a little butter in a frying pan over medium heat. Dollop large spoonfuls of batter into the hot pan, allowing significant room for them to expand. Cover the pan and cook the pancakes until the bottom is golden, bubbles have risen to the top of the pancakes and they are dry all over. Flip the pancakes over and cook, uncovered until golden.
Serve pancakes, two at a time, with maple syrup.