Spelt buttermilk pancakes

Pancakes American cuisine

Adapted from a recipe in Doris Janzen Longacre's More With Less Cookbook, this is a memorized recipe for me. I substituted spelt flour for wheat flour, and added the vanilla. These cakes have just the right amount of tang and are remarkably light for a whole-grain pancake. They also take well to variation: addition of apples, other fruit, sugar, savory ingredients, etc. I make these at least once a week for family and friends; it takes about as much time to stir up as a store-bought mix, so it's an easy choice for when I'm in a hurry.