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Method Prep:10min › Cook:10min › Ready in:20min
Combine the milk and the vinegar or lemon juice. Allow to sit and 'sour' while you prepare the other ingredients (alternatively, use 185ml of buttermilk instead).
In a large bowl, combine the spelt flour, sugar, salt, baking powder and bicarb.
To the soured milk, add the beaten egg and the oil or melted butter. Stir well to combine, then add to the dry ingredients. Stir gently till just combined; the mixture will be lumpy.
Heat a heavy frying pan over medium high heat. Brush with a little olive oil or butter. When the pan is hot (water should sizzle when flicked onto the pan), add ladlefuls of the pancake batter, using about 60ml for each pancake. Cook till the bottom is set and browned and bubbles appear on the top, then flip and cook another 1 to 2 minutes. Repeat with remaining batter.
I don't think these are fluffy enough to be American pancakes. (I'm American, that makes me an expert! ) That said, my kids and I really enjoyed these!!! I doubled the recipe so there was enough for everyone. I had to get used to the thin batter, and those metric conversions were interesting, but I pulled it off and they were great. I would send this recipe to more health conscious friends in a heartbeat. - 22 Feb 2015