Pancakes

This recipe is from Sally Fallon Morell’s Nourishing Traditions, with the optional addition of wild blueberries by one of members who took this photo! It makes 16-20 pancakes.

Ingredients

2 cups freshly ground spelt, kamut or whole wheat flour
2 cups buttermilk, kefir or yoghurt
2 eggs, lightly beaten
2 tablespoons maple syrup
½ teaspoon sea salt
1 teaspoon baking soda
2 tablespoons melted butter

Instructions

Soak flour in buttermilk, kefir or yoghurt in a warm place for 12 to 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.)
Stir in other ingredients and thin to desired consistency with water.
Cook on a hot, oiled griddle or in a cast-iron skillet.
These pancakes cook more slowly than either unsoaked whole grain flour or white flour pancakes.
The texture will be chewy and the taste pleasantly sour. Serve with melted butter and maple or sorghum syrup, raw honey, berry syrup or apricot butter.

Variation: Crispy Pancakes

Let pancakes dry out in a warm oven. These make delicious snacks with raw honey, apple or apricot butter or homemade cream cheese. Small crispy pancakes may be used as a base for canapés.

Variation: Corn Cakes

Use 1 cup freshly ground corn flour plus 1 cup freshly ground spelt or whole wheat flour. Soak in 2 cups limewater plus 2 tablespoons whey or yoghurt.