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- 2 cups freshly ground spelt or whole wheat flour
- 2 cups cultured buttermilk, pima milk or 2 cups water mixed with 2 tablespoons whey or yoghurt
- 2 eggs, lightly beaten
- 1/2 teaspoon salt
- 1 teaspoon
- 1 tablespoon melted butter
Soak flour in milk or water with whey overnight. Stir in other ingredients and thin to desired consistency with water or more cultured milk. Cook on a hot, oiled griddle or in a cast iron skillet. These pancakes cook more slowly that either unsoaked whole grain flour or white flour pancakes. The texture will be chewy and the taste pleasantly sour. Serve with melted butter and maple syrup, raw honey, berry preserves or apricot butter.
Variation: Corn Cakes
- Use 1 cup stone ground corn flour and 1 teaspoon dolomite plus 1 cup spelt or wheat flour.
Variation: Buckwheat Cakes
- Use 1 cup buckwheat flour plus 1 cup spelt or wheat flour.
Variation: Crispy Pancakes
- Let pancakes dry out in a warm oven. These make delicious snacks with raw honey, apple or apricot butter or homemade cream cheese.
Published in the PPNF Health Journal
Fall 1995 | Volume 19, Number 3
Copyright © 1995 Price-Pottenger Nutrition Foundation, Inc.®
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