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.
2 comments:
Do you have King Arthur Flour's Whole Grain Baking book? If you don't, get over here and borrow it. For whole grain pancakes they suggest adding a little orange juice to the batter, as it helps mellow the "tannic" flavors of the whole wheat.
What about whole wheat pastry flour? Oat flour?
I tried oat flour this week, and it tasted like oats and eggs. I will try the orange juice trick next. I actually have that book. I should probably dust it off.
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