I don’t know about you, but after all that baking, cooking and eating, I crave the more simple things in life. Don’t get me wrong, I LOVE to bake and cook (and eat) a lot, I can spend hours, even days, in the kitchen preparing the yummiest and most scrumptious foods. But it doesn’t always have to be that fancy and my stomach currently screams ‘NO MORE MULTIPLE COURSES’ at me.
And it’s not only me, the rest of the family has also gotten a bit ‘tired’ of it all. So today has been a truly lazy day, with a bit of gaming, Lego building and vegging out in front of the TV. Well, unfortunately not for all of us. My husband is helping at the school installing a dropped ceiling in some of the class rooms. They started this morning at 7, while we were all still sleeping.
To continue the lazy day theme, I made pancakes this evening. Oh yes, we love breakfast for dinner. And these buttermilk spelt pancakes are the kid’s favorite. Well, OK, mine too. Definitely not a fancy dinner, but you can make them a bit more fancy by adding bits of bacon, blueberries, apples, coconut, Nutella, basically anything that tickles your fancy. All the men in this house love bacon pancakes. So I had to make at least a few of those. And I had some blueberries and red currants left and made a quick sugar free berry syrup. Ha, it was a fancy dinner after all ;-).
What do you need for these pancakes?
500 ml (17 fl oz) buttermilk or, if you don’t have buttermilk at hand like me, add 2 tbsp vinegar to 500 ml regular milk. Let sit for about 10 minutes until the milk starts to curdle a bit.
Mix 300 g (2 cups) of spelt flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt and 2 tbsp coconut blossom sugar.
Then add the buttermilk, 100 ml (3.5 fl oz) of vegetable oil and 2 medium eggs. Whisk until well combined and let sit for 10-15 minutes.
Add a bit of oil or butter to a pan. Using an ice cream scoop or 1/4 cup spoon, pour batter into pan, leaving about 2 inches in between pancakes to allow spreading. If using, sprinkle add-ins, such as blueberries or fried bacon pieces, on top.
When pancakes show bubbles and edges are getting dry, flip over. Bake until bottom is golden brown. Repeat with remaining batter.
Now for the sugar-free Berry Syrup:
Put 150 g (5 oz) blueberries, 150 g (5 oz) red currants, 2 tbsp Xucker premium (xylitol) and 2 tbsp Xucker Light (erythritol) in a small sauce pan and bring to a simmer. Stirring a few times, let simmer until syrup has thickened (ca. 15-20 minutes).
Add more sugar (substitutes) if you like it sweeter. May be enjoyed hot or cold.