|Total Time||30 minutes|
After I tasted these pancakes on a camping trip with my friend Susan, I asked her for the recipe. When she gave it to me, she also handed me a Ziploc bag full of spelt flour. In those days (years ago now), spelt flour was available only in 25-lb. quantities from our local co-op; Susan had stocked up.
Now, fortunately, you can buy it in 5-lb. bags through Bob’s Red Mill. I love the nutty flavor of this whole-grain flour, and when you combine it with all the other good ingredients in this recipe, it makes a hearty breakfast. Embellish the cakes with apple butter if you possibly can.
|2||cups spelt flour|
|2||tsp. baking powder|
|4||Tbsp. safflower oil|
|2||Tbsp. maple syrup|
|½||cup cottage cheese|
|2||Tbsp. butter, for cooking|
|~||Apple butter, syrup, and/or jam, for serving|
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