I’m not a big baker, but when a recipe recently called for whole grain spelt flour, I wasn’t about to go searching for stale spelt product at my local healthfood store.
So I was pretty stoked when I stumbled upon the fabulous online options available from King Arthur Flour.
Now a thing or two about the King: King Arthur has been in business for 225 years, so they’ve got the flour power bit down. As of 1996 the company transferred from a family-owned operation to an employee-owned operation and they became a Certified B Corporation in 2007, meaning they are deemed ethically and environmentally fit by the nonprofit B Lab.
According to Inc. Magazine, employees at King Arthur get 40 hours per year of paid volunteer time, free professional development, reimbursement for weight management and childcare. On top of that, lower-paid workers receive a subsidy for produce from a local farm.
So what does employee relations and business development have to do with flour? A company that takes care of its employees has those employees in turn producing the highest quality products.
I scoped a few baker blogs for King Arthur praise and apparently I’m 225 years behind the curve on this one. They all rave about the fabulous flour they’re churning out in Vermont.
Although King Arthur sells every type of baking flour imaginable, its’ the Whole Grain section that really gets me going. If you need wheat berries, gluten free brown rice flour or organic pumpernickel flour delivered to your doorstep, this is the place to go!
Lastly, if you find yourself stuck in a baker’s blunder, call up the King Arthur baker’s hotline. The number is (855) 371-2253. The friendly employer owners folks there know it all.
And if you’re curious how much fiber is in the organic whole spelt flour? It’s 3 grams fiber per 100 calorie 1/3 cup serving. I learned it from the hotline!
Simple Spelt Pancakes
Serves: 4 (16 4-inch pancakes)
- 2 cups (7 oz) whole spelt flour
- 2 tablespoons (7/8 oz) sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 3/4 cups (14 oz) milk
- 2 tablespoons (1 oz) unsalted butter, melted
- 2 teaspoons vanilla (optional)
- In a medium bowl, whisk together the spelt flour, sugar, baking powder and salt.
- Combine the milk and melted butter, and the vanilla if you’re using it.
- Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
- Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil.
- When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time.
- Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.
- When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.
Nutrition Information (per 4 4-inch pancake serving)
- Calories 137
- Fat 4g
- Carbohydrate 20g
- Dietary Fiber 4g
- Sugar 4g
- Sodium 375 mg
- Protein 5g