Lacto-fermented Buckwheat Pancakes with Orange Honey Butter
Fermentation allows carbohydrates, fats, and proteins to break down into probiotics containing beneficial bacteria, promoting digestive health and a strong immune system.
Kefir (substitute plain yoghurt or buttermilk), egg, butter, Celtic sea salt, baking soda, soft spring wheat berries (r) and hulled buckwheat (l).
Grind the grains into a medium-fine flour and place into a non-reactive bowl. Cover with an equal amount by volume of kefir, add a spoonful of whey and cover with a plate and allow to sit at room temperature (68-75 degrees) for 12 to 24 hours. You can see bubbles break the surface as the fermentation process begins.
When ready to prepare, add the egg, melted butter, salt and baking soda. Thin the batter with filtered water if necessary.
Ladle batter into a lightly oiled skillet over medium heat- turn when edges are just getting brown.
Serve with orange honey butter (blood orange juice shown reducing above; honey and butter added at the end) or maple syrup, basted eggs and spicy tempeh strips.
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Michelle said,
July 25, 2009 at 10:48 am
This looks great! I’m gonna make this for tomorrows brekkie!
Could you use yoghurt instead of Kefir to ferment it? Or wouldn’t it that work?
Thanks,
Michelle.
Ren said,
July 25, 2009 at 11:42 am
If you use plain, organic yoghurt with active cultures it should work just fine. Thanks, Michelle!
Michelle said,
July 25, 2009 at 11:04 am
Also,
Can you leave it on the counter uncovered? Would that better ferment it rather than putting a tea towel over it?
Thanks again,
Michelle.
Ren said,
July 25, 2009 at 11:44 am
I don’t think it would make any difference- the tea towel is just to keep anything from getting into the bowl.
KVNU Living The Good Life Naturally February 4th 2012 | Kristen Bowen Studio said,
February 4, 2012 at 12:45 am
[...] Fermented Buckwheat Pancakes for those of you using kefir and whey [...]