Blueberry Spelt Pancakes Recipes

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• 1. DIRECTIONS-Ingredience Whisk the flours, baking powder, flax seed meal, and salt together in a large bowl. Combine the wet ingredients in another bowl. Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened; it will seem very thin, but it will thicken. Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids). If you can't wait, your pancakes won't be as crisp. After the batter has rested, fold in the blueberries. Cook according to directions for E2 Basics Pancakes. Enjoy!
• 2. DIRECTIONS - Basic Cooking Combine the mix and the liquid in a large bowl, stirring to remove lumps. Heat a dry skillet until a drop of water dances on its surface. Spraying the skillet once should allow for three batches of pancakes. Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you're using a large skillet. Cook until the batter begins to bubble and the bottom of the pancake is golden. Flip and cook on the other side until both sides are golden.
• 3. Variations: Add bananas, blueberries, peaches, or strawberries with walnuts or pecans to the batter. Or sprinkle 70 percent pure cocoa chips into the batter for a chocolate treat! Enjoy!

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.

Steps:

• In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (still lumpy).
• Heat a skillet on medium heat and grease the pan with a little oil or butter. Add the desired amount of pancake batter and wait for the bubbles to arise. When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side till it's done.

Steps:

• Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
• Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
• Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
• Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
• Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
• Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
• Cover with kitchen paper to keep warm while you use up the rest of the batter.
• Serve with golden or maple syrup and the rest of the blueberries.