Sally Fallon’s Pancakes
(From “Nourishing Traditions”, by Sally Fallon Morell) 2 cups whole grain flour (spelt or wheat) 2 cups buttermilk, kefir or yogurt 2 eggs, lightly beaten ½ teaspoon sea salt 1 teaspoon baking soda 2 tablespoons melted organic butter
  • 2cups whole grain flour (spelt or wheat)
  • 2cups buttermilk, kefir or yogurt
  • 2 eggs, lightly beaten
  • 1/2tsp teaspoon sea salt
  • 1tsp teaspoon baking soda
  • 2tbsp melted organic butter
  1. 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.)
  2. Stir in other ingredients and thin to desired consistency with water.
  3. 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.
  4. Serve with melted butter and maple or sorghum syrup, raw honey, berry syrup, or apricot butter.
Recipe Notes

NOTE: When using sprouted flour, it’s not
necessary to soak flour in buttermilk, but will add to leavening and taste.