Pancakes – Winter 2008-2009 Catalog


Makes 16-20

2 cups freshly ground spelt, kamut or whole wheat flour

2 cups buttermilk, kefir or yogurt

2 eggs, lightly beaten

1/2 teaspoon sea salt

1 teaspoon baking soda

2 tablespoons melted


1tsp vanilla

Soak flour in buttermilk kefir or yogurt 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 the place of buttermilk, kefir or yogurt.) 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 and mildly sour. Serve with melted butter and maple, or sorghum syrup, raw honey, berry syrup or apricot butter. (Recipe Used from Nourishing Traditions. Book can be found on page 14)