1 cup whole milk
1 tablespoon cider vinegar
1 cup white spelt flour
1 tablespoon natural cane sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons butter, melted
1 cup fresh blueberries or frozen, thawed
- Pour vinegar into a 1-cup measuring cup. Add in milk to make 1 cup liquid. Let sit for 5 minutes.
- Whisk together milk and egg in a small bowl.
- Mix together flour, sugar, baking soda, and baking powder in a large bowl. Pour egg/milk mixture into dry ingredients and combine just until lumps are gone and batter is smooth. Stir in melted butter and blueberries.
- Heat a large cast iron skillet over medium heat. Melt clarified butter and pour in 1/4-1/3 cupfuls batter onto hot skillet. When edges start to brown and bubbles appear, flip pancakes. Cook another minute or so. Remove and keep warm in a low oven. Makes about 16 small pancakes.