by breadandbreakfast
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breadandbreakfast's Notes:
Expand2 cups spelt flour Ask a question about this ingredient
2 cups kefir Ask a question about this ingredient
2 large free-range eggs Ask a question about this ingredient
2 teaspoons pure vanilla extract Ask a question about this ingredient
2 teaspoons aluminum-free baking powder Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
butter for the pan Ask a question about this ingredient
1 cup cranberry sauce, for serving Ask a question about this ingredient
maple syrup, for serving Ask a question about this ingredient
In a medium bowl, whisk together flour, salt, sugar, cinnamon, baking powder and baking soda.
Ask a question about this stepIn a small bowl, whisk together egg, kefir and vanilla extract.
Ask a question about this stepPour the wet ingredient on the dry ones, then stir with a spatula until combined.
Ask a question about this stepHeat a non stick skillet over medium heat. Melt some butter. (about 2 tsp). When hot and bubbling, pour about 1/4 of a cup of pancake batter. When the surface is bubbling, flip pancake with a spatula. Cook until light brown and cooked through.
Ask a question about this stepRepeat until batter is finished (it makes about 12 pancakes).
Ask a question about this stepServe pancakes immediately, topped with cranberry sauce and maple syrup.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
