Sprouted wheat flour, fresh ginger and kefir with bananas, Meyer lemon, cultured butter and wildflower honey..
For the Honey Lemon Butter
1/2 Meyer lemon, peeled and seeded
3 tablespoons cultured butter, room temperature
1 tablespoon wildflower honey
Pulse all ingredients together in food processor until smooth. Refrigerate until needed.
For the Pancakes (yields about 8-10 5-inch pancakes)
2 pastured eggs
1 tablespoon fresh ginger, minced
1/4 cup brewed coffee (or decaf)
2 cups sprouted wheat flour
1/2 cup plain kefir
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg
2 oz (1/2 stick) cultured butter
Mix together flour, baking powder, soda, cloves, cinnamon and nutmeg. Add eggs, kefir and coffee and stir well. Thin with a little filtered water if too thick, add a spoonful of flour if too thin.
Oil a comal or griddle with 1 tablespoon butter or ghee 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. Add additional butter if needed and sauté sliced bananas until light golden brown.
Serve topped with honey lemon butter and caramelized bananas.