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.
- 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
- 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.
Variation: Buckwheat Cakes
Use 1 cup freshly ground buckwheat flour plus 1 cup freshly ground spelt or whole wheat flour.