Surdeigspannekaker av spelt (lavFODMAP)
Description: M-m-m, these pancakes are first and foremost super tasty! But they are also easier to digest for you with a sensitive stomach because they are made with sourdough. The nutrients in the grain also become more easily available for absorption in the intestines! But if you are like me, you don't need many good reasons to make pancakes, but it's always nice to know 😉 When you make these, you must first and foremost plan what you will have for dinner. Then it goes by itself! Put the first part of the batter in the morning before work, let it ferment on the kitchen counter until you get home and serve freshly made pancakes for dinner!
Ingredients
- 3 dl wholemeal spelt flour
- 2.5 dl water
- 1 tbsp bubbling sourdough starter
- 2 eggs
- 1 tbsp rapeseed oil
- 1 tsp cardamom (can be omitted)
- 1 pinch of salt
- Butter or oil for frying
Instructions
- Mix flour, water and sourdough starter in a mixing bowl, cover with a lid or plastic and let stand on the kitchen counter for 7-10 hours for fermentation.
- Add eggs, oil, cardamom and salt to the batter and let it swell for half an hour before you start frying.
- Add some butter or oil (for dairy-free) to the frying pan and add a small ladle of pancake batter and swirl the pan so the batter covers the surface. When the pancake has solidified on top, quickly flip it with a spatula and fry the pancake on the other side for a few minutes. Continue until you run out of batter 😊
- Serve with what you like best, whether it's blueberry jam and fried bacon, meat filling, or if you enjoy it as a wrap with good toppings and salad.
- Pancakes have many, many uses!
- Here at home, we serve pancakes with fried bacon and blueberry jam (preferably a variant of this with chia seeds) and then I make a good, stomach-friendly tomato soup too. What is the tradition in your home?
- Hope it tastes!
- 💗 Julianne