BLUEBERRY SPELT PANCAKES
Taken from Everything Nordic Cookbook. Blueberries grow wild in my part of the world (northern Wisconsin and the UP) just like they do in Scandinavia. Spelt, a super healthy grain, is found in a lot of Nordic recipes.
Provided by Linky
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together eggs and buttermilk.
- In separate bowl, sift together the flours, baking powder, baking soda and salt; combine with egg mixture; add blueberries.
- Spray cooking spray on griddle or frying pan; heat over medium heat.
- Drop generous dollops of batter onto the pan. Cook until bubbles form, turn once.
- Serve warm with additional blueberries and powdered sugar.
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- Prepare the wet ingredients. In a small saucepan, melt butter on low until half melted. Set aside to continue melting and cooling. Meanwhile, measure the milk in a liquid measuring cup. Add in the vinegar, and set aside to curdle.
- Prepare the dry ingredients. In a large mixing bowl, whisk together all the dry ingredients except for the blueberries and walnuts. Set aside.
- To the cooled butter, whisk in the egg until evenly combined (see egg tip below). Slowly pour the egg mixture into the curdled milk, whisking continually until evenly combined. Add the wet ingredients into the dry ingredients, gently whisking until almost combined and some flour clumps remain. Using a spatula, fold in the frozen blueberries until just combined, no further. Allow the batter to rest for about 5 minutes.
- While the batter rests, preheat a cast iron griddle on medium-low heat. Before cooking, lightly spray the surface with a neutral oil, adjusting the heat as needed. Fold the batter gently 1-2 times more to incorporate. Using a 2-ounce spring release scoop (about 1/4 cup), add pancake batter to the griddle. Lightly sprinkle each pancake with crushed walnut. The pancake is ready to flip once bubbles begin to appear on the surface, pancake thickens, and the edges begin to cook. (See notes for heat adjustments.) Flip and allow pancake to continue cooking undisturbed. Gently press center to test doneness as if you were checking a chicken breast. It should be mostly firm when ready. Stack cooked pancakes on a plate until ready to serve.
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- In a large bowl, toss the flour, baking powder, salt and cinnamon together until combined. Set aside.
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