Makes 16-20 medium sized pancakes
2 cups stone ground Riverplains Farm spelt flour
2 cups buttermilk, kefir, or yogurt (For those with a milk allergy, substitute 2 cups of good quality or filtered water plus 2 tablespoons whey, lemon juice, or vinegar.) *
2 eggs, preferably pasture raised, lightly beaten
½ teaspoon sea salt
1 teaspoon baking soda
2 tablespoons melted butter
Soak flour in buttermilk, kefir or yogurt at room temperature for 12 to 24 hours. Stir in all of the other ingredients and thin to desired consistency with water. Cook on a hot, oiled griddle or a cast iron skillet. These pancakes cook more slowly than either unsoaked whole grain flour or white flour pancakes. The texture will be a bit more chewy and the taste pleasantly sour. Serve with melted butter and maple syrup, sorghum, or raw honey.
This recipe has been adapted from Nourishing Traditions by Sally Fallon and Dr. Mary Enig
*When cooking or baking with water, it is important to remove the chlorine and fluoride for best results and optimum nutrient availability. City water should always be filtered.
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