1 cup whole spelt flour
½ cup cornmeal
3 tbsp dark sugar
2 tsp baking powder
1 tsp baking soda
1/8 tsp sea salt
½ cup milk or milk beverage
1 cup yogurt
2 eggs
¼ cup ghee or butter or coconut oil, melted, divided
Preheat oven to 250°F.
In large bowl, mix together flour, cornmeal, Sucanat, baking powder, baking soda and salt. In small bowl, stir together milk, yogurt and eggs. Add to dry ingredients and blend well, stirring in 2 tbsp ghee.
In large skillet, heat remaining ghee over moderate heat. Pour some batter into skillet, forming 4-inch pancakes, and cook for about 3 minutes or until undersides are golden. Turn and cook 1 minute longer or until golden. Transfer to heat-resistant plate and keep warm in oven while cooking rest of pancakes. Serve with warm maple syrup.
Serves 4.