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Buttermilk Bacon-Flavored Spelt Pancakes with Lemon Curds
Background info: Slightly sweet and nutty in flavor, spelt was a staple grain in parts of Europe from the Bronze Age into the Middle Ages. Unlike most flours available today, it is rich in minerals including copper and iron, both of which are crucial for supporting blood circulation. And, higher in fiber and protein than many pancake mixes, it’s also better for blood sugar regulation.
Introduced in the U.S. in the 1890’s, spelt cultivation was almost abandoned in favor of modern, higher-yield wheat. Thanks to the efforts of organic farmers and artisanal bakers, spelt has once again become a common wheat flour substitute across the country (great news for those who are gluten sensitive!).
—Price-Pottenger
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Lemon Curds (prepare in advance)
- 1 quart full-fat yogurt
- Juice and zest of one lemon
Directions
1-2 tablespoons raw honey Insert a fine mesh kitchen strainer into a medium/large bowl and line with a lightweight dishtowel. Pour yogurt into towel and fold corners over to cover. Leave on the counter at room temperature overnight (8-12 hours) to allow the liquid whey to separate from the curds. In the morning, transfer the curds and whey into separate pint jars to be refrigerated. (Whey can be saved for inoculating fermented vegetables.) Combine 1 pint curds with lemon juice and zest and honey. Refrigerate until ready to use.
Bacon Flavored Pancakes
- ¼ pound pasture-raised bacon
- 1 cup sprouted spelt flour, sifted
- 1-2 pastured eggs
- ¼ teaspoon unrefined salt
- ½ teaspoon baking soda
- 1 cup buttermilk
Directions
Fry bacon in a skillet or bake in a 320° F oven until crisp and golden. Set aside in a warm oven and reserve grease.
Combine eggs, 1 tablespoon of cooled bacon grease, and buttermilk, mixing until smooth.
Sift dry ingredients into a bowl, making a well in the center.
Pour liquid ingredients into the well, stirring in flour mixture from the sides until just mixed and still slightly lumpy.
Heat skillet or griddle hot enough to allow a drop of water to dance on the surface, and add 2 tablespoons of bacon grease.
Ladle pancake mix in small batches and cook until bubbles form, then flip pancakes; remove when golden brown.
Keep pancakes warm in the oven along with bacon until all the mix is cooked.
Serve pancakes with plenty of pastured butter, raw honey, and lemon curd topping – and don’t forget the bacon!
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Annie’s Backyard Party Potato Salad
Ronde de Nice Zucchini with Aged Gouda
Breaded and Fried Chicken Livers with Rosé Wine Reduction Sauce
Published in the Price-Pottenger Journal of Health and Healing
Summer 2012 | Volume 36, Number 2
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
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