Thursday, January 15, 2009

Whole Wheat Buttermilk Pancakes

2 1/2 cups whole wheat flour or spelt flour
2 1/2 cups buttermilk (or yogurt or kefir)

3 eggs
1/8 cup honey
2 tsp baking powder (sifted)
2 tsp baking soda
1/2 cup coconut oil (or softened butter)
1/4 tsp sea salt

Combine flour and buttermilk in a glass mixing bowl and cover with a towel.  Allow to sit out at room temperature for 8-12 hours.

When ready to cook, add the rest of the ingredients and stir well.  Pour about 1/4 cup batter on a pre-heated skillet over medium heat, and cook pancakes until puffed, bubbly and dry around edges, then turn and cook until golden brown.