You may also like
Categories:
black light sugar baking poowder baking soda salt cinnamon nutmeg milke canola oil vanilla black maple syrup fresh blueberries fresh blackberries honey lemon juice
Viewed: 76 - Published at: 5 years agoIngredients
- Black and Blue Spelt Pancakes
- 1 cup plus approximately 2-3 Tbsp light, stone ground spelt flour
- 1 tablespoon Sugar
- 2 teaspoons baking poowder
- 1/2 teaspoon baking soda
- 1/4 tablespoon salt
- 1/2 teaspoon roasted Saigon cinnamon
- 1/4 teaspoon nutmeg
- 1 Egg.beaten
- 3/4 cup Milke
- 1/4 cup Organic Yogart
- 2 tablespoons Canola Oil
- 1 teaspoon Vanilla
- Black and Blue Sauce
- 1 cup Grade A Maple Syrup
- 1 cup Fresh Blueberries
- 1 cup Fresh Blackberries
- 1 tablespoon Raw Honey
- 1/2 teaspoon Lemon Juice
Method
- Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture, set aside. Combine the egg, milk, yogurt, vanilla and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional milk to thin batter if necessary.
- For standard-size pancakes, pour or spread about _ cup batter into a 3-inch circle on a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
- Boil 1 cup syrup, blueberries, honey and lemon juice in heavy medium saucepan until reduced to generous 1 cup, about 12 minutes. Allow to cool to lukewarm. Toss in Blackberries just before serving and pour over pancakes. Garnish with a dusting of confectioners sugar and grated lemon zest.
