Whole Spelt, Buttermilk, Blueberry Pancakes

Before I begin on the pancakes, I recently made a fun, new discovery. Well, new for me, but very old for our ancestors.

It started when a friend mentioned to me that raw milk doesn’t go bad. I know. I was skeptical too. But I did some research and found out she was right! It’s called clabbered milk and long ago, before there was refrigeration or other options for storing food, raw milk would be kept in jars at room temperature for a long time.

Now trust me, you do not want to try this with store bought milk. It will spoil and yes, it goes bad.

Raw milk, on the other hand, has all its original gut-friendly bacteria still in it. This causes the milk to culture naturally and after a few days you will notice that it smells like yogurt. The milk is done culturing after the curds and whey are separated and will keep for a long time in the fridge without going bad. It is full of health benefits and is absolutely delicious in anything from biscuits to pie crust to pancakes. Now I haven’t tried it fresh yet, but my next experiment will be to strain off the whey and add some maple syrup or honey to the creamy cultures and eat it just like yogurt. 🙂

I used clabbered milk, with its delicious whey and live cultures, to make these pancakes. Buttermilk works just fine and makes them equally delicious, but somehow, knowing that I had just unearthed a massive, but lost health secret, from my ancestors, made these pancakes even better. 🙂

We have pancakes often on either a Saturday or Sunday morning and these are our favorite. They aren’t as heavy as some and actually are full of health benefits like fiber, antioxidants, and if using, clabbered milk, have the added benefits of healthy, gut- friendly bacteria.

Also an honorable mention for the maple syrup. This is real Kentucky maple syrup that my parents sent out to Montana for us. Last spring I filled about 35 pint jars of maple syrup and canned it and now I have all that wonderful syrup to use! 🙂 Just look at that rich, golden color as it oozes down over those beautiful pancakes. Now that’s what I call a delicious breakfast! Yes, please! 🙂

Whole Spelt Buttermilk Blueberry Pancakes

Yield: 16

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Light and fluffy and filled with juicy blueberries

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Ingredients

• 2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons coconut sugar or sucanat
• 2 eggs, lightly beaten
• 1 1/2 cups buttermilk
• 4 tablespoons melted butter
• blueberries

Instructions

1. In a medium bowl, use a wooden spoon to mix the ingredients together.
2. In a small dish, use a fork to lightly whisk the two eggs.
3. Add eggs, buttermilk, and melted butter to the dry ingredients and stir only until combined.
4. Fold in blueberries, fresh or frozen.( If using frozen berries, it helps to thaw them a few hours before using.)
5. If using a skillet for these, melt some butter and use a small dipper or pitcher to pour batter into the pan. If using an electric skillet, plug it in and let it preheat to about 400 degrees. Use a small dipper or spoon to scoop batter into desired portions on skillet. Fry for a few minutes on each side. Pancakes should be golden brown when done.
6. Serve hot with maple syrup and additional berries if desired.

Notes

• These pancakes are delicious and require minimal time to make.
• If you don't have buttermilk on hand, clabbered milk is the perfect substitute! ( See my blog for more info on clabbered milk)
• Or make your own buttermilk using one tablespoon vinegar per cup of milk. Let it set for 10 minutes until it gets large clumps. Proceed as usual.
• If you want a thicker batter, omit some of the buttermilk.