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.