(serves 4-6)
1 cup freshly ground spelt, or whole wheat flour
1 cup buttermilk, kefir, or yogurt
4 eggs
1 tsp. vanilla extract
1/2 tsp. sea salt
1 cup filtered water
4 tblsp. butter
pinch of nutmeg (optional)
Soak flour in buttermilk, kefir, or yogurt in a warm place for 12 to 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tbslp. whey, lemon juice or vinegar in place of buttermilk, kefir or yogurt). Place eggs in food processor and process several minutes. Add flour mixture, vanilla, water and salt and process another minute. Place 2 tblsp. butter in a large skillet and cook in a 400 degree oven until it melts and sizzles. Pour half the batter into pan. Bake at 350 degrees until pancake is puffed and browned. Repeat for second pancake. Dust with nutmeg if desired. Serve with butter and honey, sorghum syrup or maple syrup.
* I used raw whole milk in place of the buttermilk.
" I know, too, that the body is affected differently by bread according to the manner in which it is prepared. It differs according as it is made from pure flour or meal with bran, whether it is prepared from winnowed or unwinnowed wheat, whether it is mixed with much water or little, whether well mixed or poorly mixed, overbaked or underbaked, and countless other points besides... The influence of each process is considerable and each has a totally different effect from another. How can anyone who has not considered such matters and come to understand them possibly know anything of the diseases that afflict mankind? Each one of the substances of a man's diet acts upon his body and changes it in some way and upon these changes his whole life depends."
Hippocrates
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