Soaked Spelt Pancakes

Once you've tried these pancakes I don't think you will ever go back to the boxed version or even unsoaked. They don't rise as high as normal pancakes but they are soft and delicious. They are easy to digest as well so they are not so heavy on the stomach.

I use home ground spelt flour and homemade butter milk. But you can buy spelt flour from Bob's Redmill.  You can also soak the flour with plain yogurt or water with 2 tablespoons of vinegar. This recipe is taken from the Nourishing Traditions. I usually half the recipe as it makes a lot for two adults and a toddler. 

Ingredients
1 cup of freshly ground spelt flour
1 cup of cultured buttermilk
1/2 teaspoon of baking soda
1 organic egg (pastured is preferred)
1 tablespoon of butter melted
pinch of salt

The night before making these, right before you go to bed or after dinner mix the flour and buttermilk in a tall container or medium bowl. Cover and let sit over night at room temp. This is when all the magic happens(see note at bottom).

In the morning start by putting a cast iron skillet or another type of pan of the stove and preheat. Then melt the butter in small dish ( use a small glass dish and set it on top of the warming skillet and it melt nicely).

Add butter, egg, to the flour. Before mixing sprinkle in the baking soda and salt and stir a little with a fork. I've found that if I don't do this I might get a clump of baking soda in one pancake and that is the least pleasant experience  ever.  Now mix everything together really well making sure to incorporate all the soaked flour at the bottom.

You'll see the batter start to rise up right away. It's quite fun to watch. Check for pour ability. If you need to add a little water do that now.

By now the pan should be nice a hot. Pour desired size of pancake batter into the pan. Let cook until bubble form and hold their shape about 1-2 minutes then flip and let sit another minute. Remove from the pan and place on a warm plate. Continue until the batter is gone.

I get about nine, 5 inch pancakes from this as well as 3 small silver dollar ones. Those I make for Sofia. She loves these pancakes and asks for them every morning. As you can see from the weekly menu we have these on Sundays and Wednesdays.




Note about soaking flour: The Nourished Kitchen has an amazing post about soaking grains and flour. As well as Kitchen Stewardship. I do soak many things but not all. I don't soak cookies or crackers for example. I do use whole grain flours however. Spelt is my favorite. I am also coming to really love mesquite flour. I do soak grains and beans before cooking. This is almost always necessary.