Using fruit that is in season that you buy either directly from the farm or pick yourself at a farm is one of my favorite things to do. Combine two different fruits in one recipe and now we are talking. I picked up some Red Haven peaches from the farmer’s market yesterday. Today I went blueberry picking. I was inspired earlier in the week. My wife and I were celebrating our 8th anniversary with a visit to Cracker Barrel. My wife ordered multigrain pancakes containing blueberries served with whole blackberries and topped with raspberry syrup. We took that idea and made some blueberry pancakes with a homemade peach syrup.
As for the flour I used for the pancakes, I opted for Spelt flour. Spelt is a grain that has been around for centuries. It was the precursor to our modern day wheat. It has a tougher husk. The flavor is nutty. Even though it was replaced with easier to grow on a large scale wheat varieties, Spelt has being making a comeback due to it’s health benefits. It contains more protein and other added health benefits. You can find it in health food stores and places that sell Bob’s Red Mill products. To add a bit of crunch to the pancakes, I also added a bit of stone ground corn meal. I weighed the flour out as my policy that flour measurements are more accurate when weighted.
The peach syrup is pretty easy to make. Just peaches and some simple syrup. You have the choice of going smooth or chunky. I choose chunky, so all I needed to do was chop the peaches. If you want something smooth pureed the peaches before adding them to the simple syrup.
When it comes time to cook them, I did so on my electric griddle. It’s so quick and easy to cook pancakes on a griddle. They are cheap to so if you don’t have one and cook pancakes often, it’s worth your investment.
|Blueberry Spelt Pancakes with Peach Syrup||
- For the pancakes
- 6.50 oz spelt flour
- .50 oz medium grind corn meal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1 3/4 cups buttermilk
- 2 tablespoon butter, melted
- 1 cup fresh blueberries
- For the peach syrup
- 2 cups fresh peaches, chopped or pureed
- 1 cup simple syrup (1 cup water + 1 cup sugar)
- Chop 2 cups of fresh peaches. Either puree them or let them as is for a chunky syrup.
- Bring 1 cup of water and 1 cup of sugar to a boil. Stir to dissolve all the sugar.
- Add the peaches. Reduce the heat and simmer until it’s the constancy of maple syrup. Make sure to stir often. Set aside.
- Combine the flour, corn meal, baking powder, salt, and sugar in a mixing bowl.
- Measure out the buttermilk and add the melted butter to it. Stir to combine.
- Then add the wet ingredients to the dry ingredients. Stir to just combine. Don’t over mix. Allow the batter to sit for 10 minutes to give time to hydrate the flour.
- Heat your electric griddle to 350 degrees. When ready ladle some batter onto the griddle. Place some blueberries right down into the batter. Use whatever amount you like.
- Cook until bubbles form around the edge, then flip. Cook 2 to 3 more minutes until the pancakes are set. Repeat until you use up all the batter. The amount of pancakes you get depends on how much your portion out.