It’s been too long since I’ve posted any beautiful food here. Today I’m having these amazing pancakes with cashew butter, homemade yogurt, blueberries and Borage blossom infused honey from my bees. Wow!
If you’re curious to know my elaborate journey of making these pancakes, read on. My daughter insisted that I write out a recipe because she said these pancakes are amazing and I should make them again.
There are no exact measurements, because I just mix things up until it is a good bubbly, barely pourable batter.
It all started with sprouting buckwheat earlier this week. I ended up cooking it together with teff grain to make a breakfast porridge. We added in dried currants that got wonderfully plumb in the boiling process. It was delicious, but we didn’t eat it all. So I tossed it into my gluten free sourdough starter and let it ferment overnight. In the morning I added three eggs, some homemade kefir, baking soda, salt and vanilla extract to finish it up.
Fried in butter, we decided that was the best formula yet.
For those of you who do want a recipe, following is the basic one I go from.
- 1/2 cup bubbly sourdough starter (it’s best when fresh flour or cooked grains have been added 24 hours before)
- 1/4 cup kefir or yogurt
- 1 eggs
- 1 – 3 Tbs cup gluten free flour of your choice (more for a thicker pancake, less for a crepe)
- 1 Tbs melted butter
- 1/4 tsp sea salt
- 1/4 tsp baking soda
whisk it all together, it will froth up so use a larger bowl than you think you need
then fry in butter or coconut oil over medium heat in a cast iron skillet
these are great with blueberries, chopped walnuts or even chocolate chips inside