This simple whole-grain hotcake recipe tastes great for breakfast on a chilly morning, or for dinner when you don't have much time. Soak the flour ahead of time and whip up a quick, delicious, filling meal.
20 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Milk Kefir Starter Kit
Milk Kefir Starter Kit
$49.99
Designed for beginners, this kefir starting kit contains our Milk Kefir Grains plus 3 tried-and-true culturing supplies to make it easy to get started making milk kefir at home. Just add milk!
Packaging and Equipment in the kit may appear different than pictured.
Grey Celtic Sea Salt
Grey Celtic Sea Salt
$4.25
Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.
INGREDIENTS:
- 2 cups whole wheat flour
- 2 cups cultured buttermilk, yogurt, or milk kefir
- 2 tsp. baking powder
- 1 tsp. sea salt
- 2 eggs
- 2 Tbsp. olive oil
INSTRUCTIONS:
- In a large bowl, combine the whole wheat flour and cultured buttermilk; soak covered in a warm place overnight. A soaking time of 24 hours yields fluffier pancakes.
- After soaking the wheat, add baking powder, sea salt, eggs, and olive oil. Mix until well-combined but do not overmix.
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Cook on a hot, oiled cast-iron skillet or griddle until pancake is puffed and browned.
