Everyday spelt pancakes

I have been looking for a pancake recipe that is as simple and delicious as my go-to waffles. I have a whole, varied arsenal of great pancake recipes which I rotate on a regular basis (carrot cake, zucchini, buckwheat, buttermilk, cornmeal, lemon ricotta). One might even call me a pancake queen. But my royal retinue is only now finally complete - with the addition of this most simple recipe. It requires minimal ingredients, minimal effort, and is the perfect thing to make for yourself, your family, or any visiting royalty.

Spelt pancakes

Adapted from a NYTimes recipe featured in Amanda Hesser's NYTimes cookbook

2 large eggs

2 tablespoons vegetable oil

3 tablespoons butter, melted

1 teaspoon vanilla (optional)

1 cup whole milk

1 1/4 cup spelt flour

1 teaspoon baking powder

1 tablespoon sugar

Whisk the eggs together in a large bowl until light and foamy. Whisk in the oil, butter, vanilla and milk. 

In a small bowl whisk together the flour, baking powder and sugar.

Dump the flour mixture into the egg mixture and whisk until just combined.

Heat a griddle or frypan on medium heat. Pour pancakes by 1/4 cupful (use the 1/4 cup measurer you used for the flour) onto the hot pan. Flip when bubbles appear on top, and cook on the other side until just cooked through.

Serve immediately with maple syrup, and butter if desired.