November 4, 2009

Breakfast for Dinner



A couple of weeks ago I picked up a bag of freshly ground, wholemeal spelt flour at the local farmer's market. Wasn't exactly sure what I would do with it, but I've been curious about spelt flour for a while and knew I'd figure something out eventually. So when the opportunity arose to have breakfast for dinner, I knew exactly what to make - spelt pancakes!

I've been into soaking grains lately, so I decided to try Sally Fallon's pancake recipe from Nourishing Traditions, in which the flour is first soaked in yogurt, whey, or kefir. This makes the flour easier to digest and also allows its nutrients to be more readily assimilated by the body. I mostly followed the recipe but tweaked a couple of things: added a few tablespoons of rapadura to the batter for subtle sweetness, and substituted baking powder for baking soda (since I typically include baking powder as the leavener when I make pancakes).

The pancakes were wonderful: moist, dense, hearty, nutty, and more satisfying that the usual white flour pancakes. Drizzled with warm strawberry maple syrup and paired with scrambled eggs and crisp slices of Tamarack Hollow Farm's delicious thick-cut bacon, this was a perfect breakfast-for-dinner experience.

Soaked Grain Spelt Pancakes
Adapted from Nourishing Traditions by Sally Fallon
Makes 10 to 12 pancakes

1-1/2 cups wholemeal spelt flour (or whole wheat flour)
1-1/2 cups plain whole milk yogurt
1 egg, lightly beaten
2 Tbsp unsalted butter, melted
1-3/4 tsp baking powder
3 Tbsp rapadura or maple crystals
1/2 tsp salt
Butter or bacon fat for pan/griddle
  • Mix together flour and yogurt in a glass bowl. Cover with a plate and leave at room temperaure for 12 to 24 hours.
  • When ready to make pancakes, preheat oven to 200 degrees F.
  • Add remaining ingredients to flour and yogurt mixture and stir thoroughly to combine. Add water until desired batter consistency is reached.
  • Cook pancakes on a lightly greased griddle or pan over medium heat (3 to 5 minutes per side), and as they are done transfer to a baking sheet in warmed oven until ready to serve.
Strawberry Maple Syrup

1/2 cup maple syrup
3 Tbsp strawberry jam or preserves
  • Combine maple syrup and strawberry jam in a small pot over low heat, whisking to dissolve jam. Allow to come to a simmer, then turn off heat and cover to keep warm until ready to serve.

5 comments:

  1. What an interesting post! I sprout my grain as well, and I've been surprised how enriching and simple this step is. This recipe looks very yummy!

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  2. I've been wanting to sprout grain - this is intriguing although have never seen spelt flour in these parts. Maybe if I look harder. Breakfast for dinner works for me.

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  3. great photo of the pancakes - they do look tasty!

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  4. Hi Fresh Local and Best - glad to hear you're into sprouting/soaking as well. It is fun!

    Claudia - you might be able to purchase spelt flour online. Another possibility is to buy whole spelt and grind it yourself with a grain mill (not sure if you have one of those lying around the kitchen - I don't!).

    Doug - welcome, thanks for stopping by! These are some tasty pancakes - give 'em a try!

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  5. Who says pancakes can't be dinner? Just 3 days back, that's what we had for dinner. :)

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