Recipe: 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
- 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.
