Soaked Pancakes from Nourishing Traditions

Soaked Pancakes from Nourishing Traditions

Ingredients:

  • 2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)
  • 2 cups yogurt, buttermilk or kefir  (I used raw milk with 2 tsp of apple cider vinegar)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 T melted butter

Preparation: Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours.

After soaking time, add eggs, salt, baking soda, and melted butter.  Add water if necessary to obtain the desired thinness. Cook on a hot, oiled griddle or cast iron skillet.  Serve with melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter.

NOTE:  When I first learned about soaking grains, I was nervous.  Leaving grains out with milk overnight?  It sounded like a quick invite for food poisoning.  After many hours of research and many more food experiments, I am a believer.  Soaking grains allows a natural fermentation to occur that increases the absorption of nutrients.  To learn more, check out Whats the Fuss About Soaking Grains by The Nourishing Gourmet.

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