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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.
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 x 1.8 + 32
Culture: probiotic
sauerkraut.
