We finally moved into our new apartment! Just the ability to utter those words feels so good. After being displaced for quite sometime, it feels amazing to have a space that John and I can officially call “home”. During this time of transition I was reminded of how many things I tend to take for granted. I am so grateful that this move was able to reminded me to be in a state of constant thankfulness for everything we have. We are still slowly getting settled in, but with this refreshed mindset we are make sure to soak up every moment as we set up our new hom
For some reason I got up especially early today, and went straight to the kitchen. I couldn’t sleep, I guess the excitement of cooking in our new kitchen drew me out of bed. We currently only have a few odds & ends in our refrigerator, but thankfully I had all the right ingredients to make pancakes. It was kind of perfect, because I couldn’t imagine a better thing to make as we celebrated our first proper meal in our new place. So after a bit of familiarizing myself in this foreign space, I was off and cooking. Within a few minutes our place began to smell like butter, and cinnamon. Oh, just the smell alone made me leap with excitement.
These pancakes are light and fluffy, and since I used spelt flour, they possessed a flavor profile that was both slightly sweet, and nutty. I ended making large pancakes, because we were starving, but you can always reduce the size of the pancake just incase you want to serve more people. Although, if you have the appetite of a 13 year old like we did on that day, than I say stick to the recipe below.
I wish you all a wonderful week
Yields about 3/4 Cup
1 Cup Blueberries
2 Tablespoons water
2 Teaspoons Maple Syrup or Honey
3/4 Teaspoon Cinnamon
Equipment: Saucepan, wooden spoon, or spatula,
Place all ingredients into a saucepan set on medium low heat.
Allow contents to barely simmer until sauce thicken and the berries begin to burst, about 5-7 minutes.
Once Mixture is ready remove from heat, and while warm spoon generously over pancakes over pancakes.
Yields 6 large pancakes
1/2 Cup All Purpose Flour
1/2 Cup Spelt Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Cinnamon
3/4 Teaspoon Vanilla Extract
Zest of 1/2 lemon ~ about 1/2 Teaspoon
2 Tablespoons Sugar
2 Tablespoon Melted Butter
1 1/4 Cup Buttermilk, room temp
Equipment: Skillet, zester, whisk, spatula, 2 bowls, spatula
In a small bowl combine all dry ingredients, whisk a few times to aerate the mixture.
In the second bowl, combine egg, melted butter, vanilla, and buttermilk
Make a well in your dry mixture and add in the liquid. Mix until just combined; do not over mix. A few lumps in the mixture should remain.
Lightly butter non stick pan or skillet, and using a 1/3 measuring cup, spoon batter onto skillet that is on medium heat.
Flip pancake once some bubbles come up, and the edges appear to be a little dry. Flip the pancake and cook until golden brown.
Serve warm with blueberry compote and maple syrup.