Pancakes are one of our favourite foods- they're delicious on a summer camping trip & warming on a cold winter morning. As with most WP inspired meals, I find that the more traditional prep method is faster & more convenient. Soaking the grain the night before makes for a very fast prep time in the morning.
Soaked, fermented pancakes are the most delicious, tender pancakes you'll ever have. They cook very quickly, so be ready to move fast when you start!
A note about the soaking liquid: I use raw milk with a bit of whey to encourage lactofermentation. If you don't have access to those, I'd suggest either cultured buttermilk or factory milk plus cultured yogurt.
2 cups freshly ground flour (spelt is a favourite)
2 cups total raw milk/whey (see above)
3 eggs (pastured!!)
1/4 cup melted butter (pastured! And raw!)
1 tbsp baking powder
1 tsp salt
Mix the flour & milk, cover & set aside for 12-24 hours.
Quickly blend in the remaining ingredients the next day. Overmixing will toughen the pancakes. Cook pancakes on an oiled cast iron skillet & serve them with your favourite butter & syrup! We use a raw butter & apple honey syrup I can each fall.