Springtime Sourdough Pancakes With Cultured Fruit
As promised, here is the recipe I mentioned yesterday.
The thing that makes these pancakes a springtime favorite is not actually the pancakes themselves, though they are delicious! It’s really the cultured berries that we pile on top that are seasonal. So, the recipe for the berries will be posted here, too. Notice that these pancakes are not mostly flour. They are very hearty and nutrient-dense. They are gluten free, of course, and some would consider them paleo, as well. (Depends on your understanding of buckwheat.)
The first step is to start the culture, the evening before you want to make the pancakes. Here’s what you need:
1 cup buckwheat flour
¾ cup water
1 tablespoon plain yogurt
Here’s what you do:
Mix these three ingredients together in a mixing bowl. You’ll be adding more to it tomorrow, so be sure there’s room for the rest of the batter. Now, cover your bowl with a plate or lid and set on the counter to culture at room temperature for the next several hours. You can let this stuff sit for 8 to 24 hours. The culturing sours the flour, but it also multiplies nutrients and makes the buckwheat more digestible.
Also start your nuts soaking. Soaking the nuts removes the anti-nutrient phytic acid coating and makes the nuts soft, which helps them to blend better tomorrow. Place the nuts in a small bowl or jar and cover with about 1” water. For this, you need:
½ cup walnuts or pecans, water
One more thing needs starting in the afternoon or evening prior to cooking day- the fruit. Fruit is so easy to culture! Just use a cup or two of berries, and if you want, you can also chop up a pear to add, like I did. If you don’t have fresh berries, you can use frozen (just let them thaw first). Place berries and chopped pear in a mixing bowl. Sprinkle with ½ teaspoon salt and drizzle with 1-2 teaspoons raw honey. Stir gently. Place in a jar, pressing fruit down with a wooden spoon or your fingers. Now add 1 tablespoon whey (easy instructions below), or brine from a previous batch. Add just enough water to cover fruit. Be sure there is at least 1” of space at the top of the jar, as the fruit will expand a bit. Close lid tightly on jar and set on counter top so fruit can culture at room temperature.
For whey: place about 1 cup plain yogurt in the middle of a cotton tea towel, nut milk bag, or several layers of cheese cloth. Gather up the sides of the cloth, tie or fasten, and hang from a cabinet knob or other spot, over a jar or bowl to catch the whey. In an hour or so, your whey will have dripped out, leaving a nice dollop of cultured cream cheese in the bag. (Usually needs a bit of salt to taste really good.) In case you’re tempted to try powdered whey for this, I have it on good authority that the powdered form does not work.
The next morning, the pancakes can be finished. It may look complicated, but it really takes only a few minutes to get them mixed up and ready for cooking! Here’s what you need:
2 tablespoons flax meal (I grind my own in my Nutri-Bullet or a coffee mill.)
Nuts you soaked – drain off water
½ medium organic apple, chopped
2 tablespoons coconut flour
2 tablespoons melted coconut oil
1 ¼ cups water, divided
1 teaspoon baking powder
Here’s what you do:
Place flaxseed, nuts, coconut flour, apples, eggs, oil and half of the water in the blender or Nutri-Bullet. Blend until fairly smooth, though you may still have a few chunks of apple (that’s okay!) Add this mixture to your cultured buckwheat batter. Add remaining ingredients and stir well.
My favorite way to cook pancakes is in a hot, buttered cast iron skillet, on a gas stove top, using a medium flame. Use your preferred method, or try mine. Once they are cooked, top with maple syrup, butter if desired, and cultured berries. I like to drizzle the brine from the fruit on top, too. A handful of nuts is also a great addition.