Again we're using a bit of dairy, but this is a once a
week treat in our house. One cup of buttermilk for two people. It's
just the sort of lovely nostalgic comfort food that keeps us happy.
Andrew likes a fried egg on top. We get our eggs from a local farm
where the chickens run around the yard like pets. And when we drive
over there, we combine trips and make a stop at the dump.
1 cup unbleached flour (1 1/8 cup of spelt)
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
Beat until light:
1 cup buttermilk or almond/soy/rice milk
1 tbsp melted butter
Mix the liquid into the dry quickly.
Cook in a hot pan till the edges look a little dry and the top has bubbles. Turn and cook till it bounces back when you dent it with your finger. Not too long!
Wheat or gluten sensitive?
Half oat flour and half rice flour is OK, but not totally gluten-free if the oats are milled in a place that also does wheat. (For those who are allergic to gluten, or celiac, as opposed to just kind of messed up by it.)
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