- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup spelt flour (you can also use whole wheat)
- 4 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 4 tablespoons unsalted butter, melted, or vegetable oil
- 2 large eggs
- 1 cup diced strawberries
In a medium bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Cover with butter (I just swipe the stick of butter across the hot skillet).
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue with more butter and remaining batter.