2 c fresh whole wheat flour, Kamut, or spelt
(I use whole wheat flour)
2 c buttermilk, kefir or yoghurt (choose only one)
2 eggs, lightly beaten
1/2 tsp sea salt
1 tsp baking soda
butter to fry cakes in
Mix flour in buttermilk, kefir or yoghurt. (I have used all three and it doesn't seem to make much change in the final out come although I would say kefir is probably my favorite, if I had to choose.)
Cover and set in a warm place for 12-24 hrs. (for those with milk allergies, you can use 2 c filtered water and 2 tbsp. whey or 2 tbsp. vinegar or lemon juice instead of buttermilk, kefir or yoghurt)
After this has soaked...stir in remaining ingredients and
cook on hot oiled cast iron skillet.These cakes cook a little more slowly than unsoaked cakes and texture is much more moist.
Serve with real maple syrup or raw honey or berry jam. We like ours with maple syrup and over easy eggs...Yummmmm!
To read about the benefits of pre-soaking grains, go to:
Soaking or fermenting grains prior to consuming them is an important step that the industrial age has removed from our food preparation in an effort to save time at the expense of our health.
The Weston Price foundation is an excellent resource for healthy food prep. information (although they do not follow "biblically clean eating"), they teach "lost" information related to proper food preparation and eating things the way Abba intended for us to eat such as butter, meat, eggs, etc.
Check 'em out...there's a LOT of news you can use there!
He causes the grass to grow for the cattle and the herb for the service of man, that He may bring forth food out of the earth.