My interest in spelt flour I can attribute, and gratefully so, to my sister-in-law Emily. I’d not heard of it before she went gluten-free, and while it is not without gluten it does contain a bit less of it thus making it suitable for those who might have a gluten intolerance rather than full celiac disease. For the rest of us it’s simply a wonderful and nutritious addition to baked goods. I like to incorporate spelt flour into a delicious and hearty loaf from Amy Chaplin’s brilliant cookbook At Home in the Whole Food Kitchen, tuck it into cookies, fold it into cakes, swap out half the all-purpose flour in my favorite muffin recipe. To appease my recent pancake penchant I rather unsurprisingly alighted upon the idea of making a batch using spelt flour, maple syrup and strawberries.