When I first stumbled on onto Annette Cottrell and Joshua McNichols book The Urban Farm Handbook I had just discovered the amazing world of urban farming and really dug down into it all. I have nearly a whole bookshelf devoted to this passion and it’s informed a lot of the projects, hobbies and changes we’ve made in our life.
When my friends say they are interested in urban homesteading, I send them this book. That being said, this book contains my favorite pancake recipe. If you come to visit and I get to make you breakfast the odds run high to me making these for you. I order the wheat/heritage grains online (amazon mostly though I’ve been seeing more and more grains at Whole Foods lately ) and no matter what the mix they’re always delicious (I’ve been grinding a combination of soft white wheat, oat groats, emmer faro and heritage rye lately). By adding the buttermilk the night before you are lacto-fermenting the grains and breaking down the grains and our friends who have issues with grain based foods tend to find the combination of fermenting and heritage grains means that these tend to not upset their usually sensitive systems. The morning after a slumber party is so much more fun with these, serve with a good quality maple syrup and some fresh fruit.
Power Pancakes
Ingredients
- 2 Cups (about 9.75 oz - if you have a scale weigh it) any combination of soft wheat, oat or spelt flour
- 2 Cups Buttermilk
- 2 Tbsp Organic Cane Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 Cup Coconut Oil or Butter, melted (we always use coconut oil, it seems to cook better and adds a little sweetness)
- 4 Free-Range Eggs (this recipe is one of the reasons I love our ladies)
- 1 tsp Vanilla
- 1/4 tsp Almond Extract
Optional
- 1/4 Cup Chocolate Chips
- 1/2 Cup Fruit (sliced bananas caramelize beautifully in the coconut oil)
Instructions
- Grind grains and mix with buttermilk, cover and let sit on counter for 12-24 hours (I like to prep this before going to bed so I can just mix up the rest after the coffee is made in the morning)
- When buttermilk and flour mix is ready, combine sugar, baking powder, baking soda, and sea salt in a small bowl
- In another bowl, beat together melted oil, eggs and extracts (vanilla and almond if you are using them)
- Make a well in the middle of the batter and stir in eggs and oil until combined (after the overnight soak, the batter will be almost gelatinous and difficult to mix with the other items)
- Sprinkle dry ingredient mix evenly over the surface of batter, and stir to thoroughly incorporate. Note: The leavener will begin to bubble immediately, so leave this step until you are ready to cook. Adjust consistency of batter with either water, buttermilk, or flour respectively
- Heat a cast iron skillet or a griddle over medium heat until water dropped on it sizzles. Grease with additional butter or coconut oil and ladle batter onto skillet.
- Add fruit, nuts, berries or chocolate at this point by gently pressing them in.
- When edges begin to bubble and bottoms are brown, flip and cook other side