Apple, Cinnamon Buttermilk Pancakes – the Right Way to Start the Day

With the rain and the temperature dropping a warm breakfast was the way to start the day!  I found a recipe in

a while back and have made some alterations to the recipe.  I have taken the recipe in Nourishing Traditions and added a couple of additions to make it my own.

The main component of this recipe is the soaking of the flour in buttermilk for 12 – 24 hours in a warm place.  The soaking in buttermilk, which is acidic, activates the enzyme phytase, which works to break down the phytic acid in the bran of the grain, it also increases the vitamin content and makes the nutrients more available.  You can read more about the benefits of soaking your grains in the book.

Apple, Cinnamon Buttermilk Pancakes

Ingredients

2 cups spelt, kamut or whole wheat flour
2 cups buttermilk, kefir or yogurt (if you have milk allergies use 2 cups filtered water plus 2 Tbl whey, lemon juice or vinegar)
2 eggs, lightly beaten
1 tsp baking soda
1/2 tsp salt
1 medium sized apple, cut into small pieces
Cinnamon
Vanilla
Honey

1. Mix flour and buttermilk in a bowl, cover and let stand for 12 – 24 hours in a warm place.  We make these so often that I just keep re-using the tin foil cover.  Once I wash the bowl I just place the folded tin foil inside the bowl for the next time.

 

2. The next morning, cut up the apple into small pieces, this time I used a Honey Crisp apple, but this works well with Granny Smith, Fuji, Rome, Cortland apples.  Keep the apples to the side and add them last.

12 hours later

4. Using a whisk, whisk the batter, you will notice how thick and

gummy it has become.

5. Beat the eggs slightly in another bowl and then add to the batter and mix.

6. Add the salt, baking soda, cinnamon and vanilla.  For the cinnamon and vanilla I just pour some in depending on the mood of the morning – mix well.

7. You do not have to add honey and I do not do every time, but you can just squeeze some from the bottle – mix.

8.  Add the apples and mix well.

9. If the batter is too thick you can thin to desired consistency by adding water a little at a time.

10. Cook on a hot, oiled griddle or cast-iron skillet.  These will take longer to cook.  You will also notice that they rise much higher than non-soaked flour or white flour pancakes.  I try to show that, but the picture came out a little blury.  I use 2 pans and cook 4 at a time, then place them on a tray and stick them in the toaster oven to keep them warm.  This recipe will make between  15 – 20 pancakes.  They keep well in the refrigerator or freezer.  I usually keep them in the refrigerator and then re-heat them in the morning – one batch will last us all week and is a nutritious, fast and delicious breakfast alternative.

 

 

 

 

11. Serve with maple syrup, sorghum syrup, raw honey , preserves, etc.  You will notice that the consistency is chewier than other pancakes with a touch of sour and they will stick with you all morning long until a late morning snack or lunch.

Enjoy!

 

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