making quick pancakes

To make a dozen 3″ pancakes
Mix together a little oil One tsp. to 1 tbsp…..it really doesn’t matter
     how much you use…..it’s in there to help keep them from sticking to
     the cooking pan and help make the pancakes more doughy instead of
     crumbly! I usually use about one tbsp. olive oil.
with an egg You could use two or three even…..they are in there to
     help make the pancake both fluffy and to help hold the air bubbles
     in by making the flour mix ‘sticky’ ……. and you can even get fancy
     and separate the eggs, adding the yolks now and the stiffly beaten
     egg whites at the end of the recipe!
and a little sweetener I usually mix in a tsp. or two of sucanat or
     honey……this is totally optional…..but usually means you can use a
     lot less syrup or topping.

And add some liquid. I usually add about 1/4 to 1/2 yogurt. But you
     can use milk or water or juice or sour cream. Get creative and have
     fun with what you add. 
Cream or whip these together until smooth. Now is the time to add
     anything else you want that is in liquid form or is soft, like mashed
     banana or apricot jam or cottage cheese ……the thickness or thinness
     at this point is going somewhat determine if your pancakes are going
     to be thin and flat like crepes or big and fluffy like old-fashion
     pancakes. The amount of liquid you add can also stretch the recipe
     out and almost double it.
Now add the Summers Sprouted Spelt Flour –anywhere from 1/2 to
     1 1/2 cups flour…… again depending upon what type of pancake you
     want this batch to be like……obviously, the less flour the thinner the
     end result will be.
and 1 tsp. baking powder. 
Mix this lightly together. It’s okay if it’s a little lumpy. Now is the
     time to add anything extra like nuts or chunks of fruit or whatever
     you might want mixed through the pancakes.

Cooking pancakes over a hot but even heat is important. I usually put
     my cast iron pans on low heat BEFORE I start to make my mix.
     Then just before I pour in batter I turn the heat UP slightly and add
     butter to the pan. If you sprinkle a little drop of water in the pan, it
     should sizzle–then the pan is ready!
With a small measuring cup, pour the batter into the pan. Now
     turn the heat DOWN slightly. You can also add stuff to the top of
     the batter now, like sliced bananas or thin apple slices. The pancakes
     are ready to turn when they are bubbling and getting ‘dry’ on
     top…..and you can check the bottoms with a spatula to make sure
     they are not burning.
And Enjoy!

Making Quick Pancakes

Don't Panic. Making pancakes without a recipe is so easy, you won't believe it…..and you can't screw them up……Promise! Just try it once or twice and you will become a pancake-making 'expert'  and you won't ever follow a recipe again.

Ingredients
  

  • 1 tbsp olive oil
  • 1 – 3 eggs
  • 1 – 2 tsp Sucanat or honey
  • 1/4 – 1/2 c yogurt
  • 1/2 – 1 1/2 c Summers Sprouted Spelt flour
  • 1 tsp baking powder
  • fruits and nuts of choice

Instructions
 

  • To make a dozen 3" pancakesMix together a little oil One tsp. to 1 tbsp…..it really doesn't matter  how much you use…..it's in there to help keep them from sticking to the cooking pan and help make the pancakes more doughy instead of crumbly! I usually use about one tbsp. olive oil.with an egg You could use two or three even…..they are in there to help make the pancake both fluffy and to help hold the air bubbles  in by making the flour mix 'sticky' ……. and you can even get fancy and separate the eggs, adding the yolks now and the stiffly beaten  egg whites at the end of the recipe!and a little sweetener I usually mix in a tsp. or two of sucanat or honey……this is totally optional…..but usually means you can use a lot less syrup or topping.
  • And add some liquid. I usually add about 1/4 to 1/2 yogurt. But you can use milk or water or juice or sour cream. Get creative and have fun with what you add. 
  • Cream or whip these together until smooth. Now is the time to add anything else you want that is in liquid form or is soft, like mashed banana or apricot jam or cottage cheese ……the thickness or thinness at this point is going somewhat determine if your pancakes are going  to be thin and flat like crepes or big and fluffy like old-fashion pancakes. The amount of liquid you add can also stretch the recipe out and almost double it.
  • Now add the Summers Sprouted Spelt Flour –anywhere from 1/2 to 1 1/2 cups flour…… again depending upon what type of pancake you want this batch to be like……obviously, the less flour the thinner the end result will be, and 1 tsp. baking powder. 
  • Mix this lightly together. It's okay if it's a little lumpy. Now is the time to add anything extra like nuts or chunks of fruit or whatever you might want mixed through the pancakes.
  • Cooking pancakes over a hot but even heat is important. I usually put my cast iron pans on low heat BEFORE I start to make my mix. Then just before I pour in batter I turn the heat UP slightly and add  butter to the pan. If you sprinkle a little drop of water in the pan, it should sizzle–then the pan is ready!
  • With a small measuring cup, pour the batter into the pan. Now  turn the heat DOWN slightly. You can also add stuff to the top of the batter now, like sliced bananas or thin apple slices. The pancakes are ready to turn when they are bubbling and getting 'dry' on top…..and you can check the bottoms with a spatula to make sure  they are not burning.
    And Enjoy!
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