Sprouted spelt flour, cardamom pods, sumac berries and a light citrus syrup..
(adapted from a recipe by Michal Haines)
For the pancakes
2 1/2 tablespoons organic dry active yeast (about 1 pkg.)
1 1/2 cups warm filtered water
1 teaspoon non-refined sugar
1 1/3 cups sprouted spelt flour, sifted
2 teaspoons ground sumac berries
1/2 teaspoon toasted, ground cardamom seeds
Combine the yeast with 3 oz of the warm water. Stir in the sugar and let stand until frothy, about 5 minutes.
Sprinkle in the flour, then add the remaining water, sumac and cardamom. Whisk until combined.
Cover the bowl and allow to stand in a warm place for 1 hour. The batter will be very thick and bubbly.
For the syrup
1/2 cup filtered water
1 tablespoon fresh lemon juice
1 tablespoon orange blossom water or 1/2 tablespoon dried orange peel
just enough honey or so that the syrup tastes neither particularly sweet nor tart
Bring the water to a boil, then add the lemon juice and sweetener and reduce to simmer and cook until thickened, about 20 minutes. Stir in the orange blossom water and remove from the heat.
Heat oil in a heavy skillet over medium heat. Spoon in about 2 tablespoons of batter for each pancake and cook until golden brown on both sides. Cook long enough so that the pancakes rise, but take care not to let them burn.
Dip the pancakes in the syrup and serve with strained yoghurt. Garnish with toasted pistachios.