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SOURDOUGH
PANCAKES RECIPE
For
a healthy alternative to wheat flour try spelt, low gluten rye or barley, or gluten
free buckwheat, rice or millet. As the oils in flour from the supermarket shelf
are probably rancid, you may wish to invest in a grain-mill. The milk that you
use for the kefir should ideally be raw from pasture fed Jersey type cows.
INGREDIENTS
Makes 4-6
large pancakes.
- 1
cup spelt flour
- 1/8
teaspoon Celtic sea salt.
- 1
cup kefir.
- 2
eggs.
- full cream
milk.
- Coconut
oil
INSTRUCTIONS
Mix the salt and flour in a bowl, then mix in the kefir to form a thick batter.
Cover with a cloth and leave to culture for 12 hours at 28C. The batter should
treble in size and smell yeasty. Just before you are ready to cook the pancakes
transfer the batter to a blender, and blend with 2 eggs and enough full cream
milk until you get the desired pancake consistency.
Fry
the pancakes with a highly saturated fat such as coconut oil in a thick steel
pan. Oils high in polyunsaturates are not stable enough to handle the high temperatures
that you get from frying, let alone for extended periods of time.
Serve
with cultured butter kefir cream and your favourite
toppings.
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MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32
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