4 cups freshly ground Spelt Flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon Redmond’s sea salt
1 to 2 Tablespoons Agave (opt)
3 cups Rice milk
1 to 2 Tablespoons Extra Virgin Olive Oil
1/4 to 1/2 cup water as needed to adjust the consistency
Use a whisk to combine the dry ingredients.
In a 2 cup measure (or another bowl) combine 2 cups of the milk with the agave and oil if using. Whisk together well with a fork and add to the flour mixture. Only slightly incorporate this into the flour, then measure out the other cup of milk and add that too. You want to mix as minimally as possible, but I still use a whisk, just larger motions and less speed. A few lumps when you are done are fine.
Let the batter sit for 5 or 10 minutes and then add water as needed to obtain an pourable, but not watery, consistency.
Heat a skillet on Medium (honestly I don’t know, I just use gas and heat until it’s the right temp., water dances). If you don’t have a cast iron skillet go buy one, but in the meantime add a bit of oil or something to the pan, about 1 teaspoon. It’s my understanding that if you don’t have non-stick (I think these are scary) or cast iron you’ll need to do this with each pan full of pancakes. With my cast iron skillet I just grease it once (since after all I do wash it with soap) and then it’s good to go for the entire batch.
Pour your desired size pancakes into the pan. (I used the same two cup measure, not per pancake just for ease of pouring, mentioned earlier in the recipe). Watch for them to bubble up in the middle, the edges will cook first since they’re thinner. Flip the pancakes, cook on the other side for a few minutes, remove from the pan and repeat. If you are making the whole batch in one day, or possibly even half a batch depending on the size of your pan, you might want to have a warm oven handy to keep the first pancakes warm in while you cook the rest.
I served these with warmed (on the stove-top) Maple Syrup. But, homemade fruit syrups are of course good too.