Soak whole grain 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 place of undiluted 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 unsoaked 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.
NOTE:When using sprouted flour, it’s not
necessary to soak flour in buttermilk, but will add to leavening and taste.