Soaked Pancakes from Nourishing Traditions
- 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.