Spelt Cornmeal Pancakes

There’s nothing quite like a warm stack of pancakes to start your day off right, and today I’m excited to share my favorite recipe for Spelt Cornmeal Pancakes. I remember the first time I made these pancakes; it was a bright spring morning, and the sun was shining through the window as I whisked together my ingredients. The aroma of the pancakes cooking on the griddle was irresistible, and soon enough, I had a beautiful stack ready to enjoy. The combination of spelt flour and cornmeal creates a delightful texture that’s both fluffy and hearty. And don’t even get me started on the strawberry-lavender chia jam that pairs perfectly with them—it’s the kind of jam that brightens your morning in a way that only homemade can. I love how versatile this dish is; whether you’re treating yourself or serving a crowd, these pancakes are sure to impress.

What You’ll Need for Spelt Cornmeal Pancakes

To create the perfect stack of pancakes, you’ll need a few key ingredients that work beautifully together. Each ingredient plays a vital role in developing the flavor and texture of the Spelt Cornmeal Pancakes. The spelt flour and cornmeal provide a hearty base, while the eggs and whole milk bring richness and moisture. And don’t forget the delightful strawberries and lavender for that exquisite jam that makes these pancakes truly stand out.

• 2 cups strawberries, scored and halved
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/4 teaspoon dried lavender
• 2 to 3 tablespoons chia seeds
• 1/2 cup spelt flour
• 1/2 cup fine to medium-ground cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter (plus extra for cooking)
• 1 tablespoon maple syrup
• 2 large eggs
• 1/2 to 3/4 cup whole milk
• Nut butter (for serving)

Making This Spelt Cornmeal Pancakes

Creating the Spelt Cornmeal Pancakes is a simple process that results in a delicious breakfast treat. Let’s dive into the steps of preparing the pancakes and their accompanying chia jam. Follow along, and soon you’ll have a beautiful stack ready to serve!

1. In a small saucepan, combine the strawberries with the lemon juice, maple syrup, and dried lavender. Heat over medium-low until the strawberries soften and become mashable, which should take around 10 to 15 minutes. You’ll notice they’ll start to break down easily.
2. Once soft, use the back of a fork or spoon to mash the strawberries to your desired consistency. Stir in the chia seeds to thicken the mixture. If you prefer your jam thick, opt for 3 tablespoons of chia seeds and let it simmer for another minute.
3. Remove your jam from heat, transfer it to a jar, and let it cool. As it cools, the mixture will thicken further, creating a lovely jam.
4. While the jam cools, you can start making the pancakes. In a small butter warmer or another saucepan, gently heat the butter and maple syrup together until the butter has melted. Remove it from heat and allow it to cool slightly.
5. In a mixing bowl, combine the dry ingredients: spelt flour, cornmeal, baking powder, and salt. Mix thoroughly.
6. Crack in the eggs and measure in the milk into the dry mixture. Add the cooled butter and maple syrup mixture. Stir until just combined; be careful not to overmix. Let the batter rest for a few minutes while you warm the skillet.
7. Heat a skillet over medium heat. You want it hot enough that a drop of water flicked onto it will sizzle. Add about 1/2 tablespoon of butter to grease the skillet.
8. Once the skillet is ready, pour about 1/4 cup of the batter onto the skillet. Cook for 1 to 2 minutes until the pancakes begin to bubble slightly; this is a sign they’re ready to flip.
9. Gently flip the pancake and cook for another 1 to 2 minutes until they’re golden brown and cooked through. You can check by gently pressing down—if it springs back, it’s done!
10. Repeat this process with the remaining batter, adding more butter to the skillet as needed.
11. Serve your pancakes warm with a drizzle of your favorite nut butter and a generous helping of the strawberry-lavender chia jam. Enjoy your delicious breakfast!

Ways to Adapt This Recipe

There are countless ways to adapt the Spelt Cornmeal Pancakes to suit your taste and preferences. Here are some ideas to get you started:

• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: Freeze pancakes by placing parchment paper between layers in a freezer bag. Reheat in a toaster or microwave.
• Flavor Variations: Add spices like cinnamon or nutmeg to the batter for an extra flavor kick.
• Topping Ideas: Experiment with different toppings like fresh berries or yogurt for a nutritious twist.
• Vegan Option: Substitute eggs with flaxseed meal and use plant-based milk for a vegan variation.

What Complements This Spelt Cornmeal Pancakes

When it comes to serving these delightful pancakes, you have many options to create a complete meal:

• Fresh Fruit: Serve with a side of seasonal fruits such as bananas, blueberries, or raspberries for a pop of freshness.
• Yogurt: A scoop of plain yogurt can add creaminess and tang, balancing the sweetness of the pancakes.
• Nut Butter: A dollop of almond or peanut butter pairs beautifully with the pancakes and adds protein.
• Maple Syrup: A classic addition, drizzle more maple syrup on top for that sweet touch.
• Weekend Brunch: These pancakes are perfect for a cozy family brunch or a special occasion with friends.
• Seasonal Touch: For a spring theme, consider decorating with edible flowers or serving alongside herbal teas.

FAQ

Conclusion

The Spelt Cornmeal Pancakes are a delightful way to enjoy breakfast, combining nutritious ingredients with a unique flavor. They’re perfect for any occasion, from a casual weekday breakfast to a special brunch with friends. I encourage you to whip up a batch soon; they’re sure to become a favorite in your household!

Spelt Cornmeal Pancakes

Craving something unique and wholesome? These Spelt Cornmeal Pancakes are fluffy, hearty, and topped with a delightful strawberry-lavender chia jam. Perfect for spring mornings, they make for a satisfying and nourishing breakfast!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 3 servings

Course: Breakfast

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups strawberries scored and halved
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/4 teaspoon dried lavender
• 2 to 3 tablespoons chia seeds
• 1/2 cup spelt flour
• 1/2 cup fine to medium-ground cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter plus extra for cooking
• 1 tablespoon maple syrup
• 2 large eggs
• 1/2 to 3/4 cup whole milk
• to taste Nut butter for serving

Equipment

• Wooden Spoon
• Mixing Bowl
• Skillet
• Frying Pan

Method

 

1. In a small saucepan, combine the strawberries with the lemon juice, maple syrup, and dried lavender. Heat over medium-low until the strawberries soften and become mashable, which should take around 10 to 15 minutes. You’ll notice they’ll start to break down easily.
2. Once soft, use the back of a fork or spoon to mash the strawberries to your desired consistency. Stir in the chia seeds to thicken the mixture. If you prefer your jam thick, opt for 3 tablespoons of chia seeds and let it simmer for another minute.
3. Remove your jam from heat, transfer it to a jar, and let it cool. As it cools, the mixture will thicken further, creating a lovely jam.
4. While the jam cools, you can start making the pancakes. In a small butter warmer or another saucepan, gently heat the butter and maple syrup together until the butter has melted. Remove it from heat and allow it to cool slightly.
5. In a mixing bowl, combine the dry ingredients: spelt flour, cornmeal, baking powder, and salt. Mix thoroughly.
6. Crack in the eggs and measure in the milk into the dry mixture. Add the cooled butter and maple syrup mixture. Stir until just combined; be careful not to overmix. Let the batter rest for a few minutes while you warm the skillet.
7. Heat a skillet over medium heat. You want it hot enough that a drop of water flicked onto it will sizzle. Add about 1/2 tablespoon of butter to grease the skillet.
8. Once the skillet is ready, pour about 1/4 cup of the batter onto the skillet. Cook for 1 to 2 minutes until the pancakes begin to bubble slightly; this is a sign they’re ready to flip.
9. Gently flip the pancake and cook for another 1 to 2 minutes until they’re golden brown and cooked through. You can check by gently pressing down—if it springs back, it’s done!
10. Repeat this process with the remaining batter, adding more butter to the skillet as needed.
11. Serve your pancakes warm with a drizzle of your favorite nut butter and a generous helping of the strawberry-lavender chia jam. Enjoy your delicious breakfast!

Notes

• Tip 1: Make the chia jam up to three days ahead of time.
• Tip 2: Use up leftover ingredients like chia seeds, strawberries, and spelt.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.