Sunday, February 15, 2009
I can't find the right grain.
So I have been using spelt flour with great success in a variety of recipes and was beginning to think it was a miracle grain. So I thought I would try it in German Pancake. It only calls for 1/2 cup flour, but it has bugged me that I can't find a whole grain that works in this recipe. Spelt flour definitely had the same flavor as hard white wheat. Not bad, but it has a strong wheat flavor. I would like a grain that doesn't over power the egg taste. My son didn't even notice because all he can taste is syrup. I have tried barley flour and soy flour. Soy flour was beyond horrible. There isn't enough syrup in the world to hide that taste.