All organic, not too sweet..
(Adapted from Magnolia Café)
this recipe will yield about 10 5-inch pancakes.
3 pastured eggs
1 or 2 oranges, sectioned, chopped, seeds & pith removed
2 tablespoons soft, minced crystallized ginger
2 tablespoons dried orange peel
1 teaspoon molasses (optional)
1/4 cup brewed coffee
2 cups whole wheat flour + 1/2 cup all-purpose flour soaked
overnight in 1 cup water + 1/2 cup thin yoghurt or kefir
1/2 teaspoon baking powder
1/2 teaspoon ginger powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 stick pastured butter
Combine the flours and soak overnight in water and yoghurt/kefir.
Cook orange pieces in a little water in a stainless steel skillet until it begins to break down. Add minced ginger, orange peel and butter and cook until the consistency of melted jam. Set aside.
Mix together flour, baking powder, soda, cloves, cinnamon and nutmeg. Add eggs, yoghurt or kefir, molasses and coffee and stir well. Thin with a little filtered water if too thick.
Oil a comal or griddle with 1 tablespoon walnut oil and heat to 375 degrees. Pour 1/4 cup of batter onto hot surface and cook for 2 minutes on the 1st side and 1 minute on the 2nd side. Transfer to oven to keep warm until the last pancake is ready.
Serve topped with pastured butter and reserved orange-ginger topping.