While winter months are often appreciated for their slower pace, we've been hard at work exploring opportunities to improve our goal of providing superior, sustainable, local flour to our community. We have listened to your feedback and requests for more information on how to work with our products. have listened to your feedback with requests for more information on how to work with our products. That is why we are so excited to introduce a talented local chef and food blogger, Rebekah Kuk and her website www.akukskitchen.com
Over the next year we hope to regularly feature her delicious, easy-to-follow recipes as a way to give you an inspiration (and process) as you move forward with your own journey of discovery. What better way to start that with an update to the classic - Pancakes! The addition of the liquid whey is a great way to get the nutritional benefit and high digestibility of sourdough without actually using a sourdough starter.
We hope you will give Rebekah's website a visit, and then try this recipe next time you have a craving for delicious pancakes. Let us know how it goes in the comments below!
Fermented Whole Wheat Pancakes Learn how to make nutritious fermented pancakes without a sourdough starter by using liquid whey leftover from straining yogurt. PREP TIME 5 mins COOK TIME 10 mins COMBINE THE FLOUR AND WHEY LIQUID OVERNIGHT
LET SIT OUT AND COME TO ROOM TEMPERATURE BEFORE KUKING SERVINGS 4 EQUIPMENT
Large skillet or griddle
INGREDIENTS
2 cups unsifted whole wheat flour
2 cups liquid whey The liquid that comes out of straining homemade yogurt. Can also use thinned yogurt or buttermilk.
1/4 cup melted butter or coconut oil Plus extra for cooking the pancakes.
2 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
INSTRUCTIONS
The night before making these pancakes, combine the flour with liquid whey (or thinned yogurt or buttermilk). Let sit at room temperature for at least 8 hours to ferment.
In the morning, preheat a large pan or griddle over medium heat. Add the remaining ingredients. Whisk well to combine.
Add butter or coconut oil to pan/griddle and drop 1/4 cupfuls of batter into pan. Cook for about 2 minutes until bubbles appear on top. Flip, then cook about 1 minute longer. Continue with remaining batter until finished.
Serve with butter, fresh fruit, and/or real maple syrup or honey.