These Blueberry Spelt Pancakes are inspired by a diner around the corner from us. They call them Wally Blue’s. A blue pancake with crushed walnuts on the underneath side, it makes perfect sense. The pancakes are light and nutty and fruity and just right for the weekend and made without buttermilk, which I never seem to have.
- Prepare the wet ingredients. In a small saucepan, melt butter on low until half melted. Set aside to continue melting and cooling. Meanwhile, measure the milk in a liquid measuring cup. Add in the vinegar, and set aside to curdle.
- Prepare the dry ingredients. In a large mixing bowl, whisk together all the dry ingredients except for the blueberries and walnuts. Set aside.
- To the cooled butter, whisk in the egg until evenly combined (see egg tip below). Slowly pour the egg mixture into the curdled milk, whisking continually until evenly combined. Add the wet ingredients into the dry ingredients, gently whisking until almost combined and some flour clumps remain. Using a spatula, fold in the frozen blueberries until just combined, no further. Allow the batter to rest for about 5 minutes.
- While the batter rests, preheat a cast iron griddle on medium-low heat. Before cooking, lightly spray the surface with a neutral oil, adjusting the heat as needed. Fold the batter gently 1-2 times more to incorporate. Using a 2-ounce spring release scoop (about 1/4 cup), add pancake batter to the griddle. Lightly sprinkle each pancake with crushed walnut. The pancake is ready to flip once bubbles begin to appear on the surface, pancake thickens, and the edges begin to cook. (See notes for heat adjustments.) Flip and allow pancake to continue cooking undisturbed. Gently press center to test doneness as if you were checking a chicken breast. It should be mostly firm when ready. Stack cooked pancakes on a plate until ready to serve.
- To serve, top with warmed maple syrup. We take our pancakes with a huge dollop of plain whole milk yogurt too.
Tip: to bring your eggs to room temperature more quickly, set them in a bowl of warm water.
Getting your cooking surface heat just right is the key to making great pancakes. Too low of heat will keep the pancake from rising to their potential, leaving a gummy, uncooked texture. Too high of heat will cause the exterior of the pancake to burn before the insides cook through. Of course every cooking surface is different, so it will take a bit of trial and error and modification to your kitchen to achieve the perfect pancake. If using cast iron, which I prefer, know that it maintains heat really well once preheated. By the end of cooking, I’ve typically reduced the heat on my griddle to accommodate the heat wave. Look for cues from the pancake and adjust.
*Spelt flour is an ancient grain with a higher protein content than most traditional wheat flours sold in grocery stores. It has a light nutty flavor. I’ve been baking with it the last 6 months or so and have fallen in love with it.
I like my pancakes barely sweet and finished with maple syrup to my liking. If you prefer your pancakes on the sweeter side add an addition 1-2 tablespoons of sugar to the recipe.