One of my favorite recipes to make on a Sunday morning is blueberry pancakes. I don’t have them every weekend, but I make them almost every other week. My pancakes are very different from the pancakes that most people eat. All of my friends know that I am a fermentation king. I ferment almost everything. I even ferment my morning oatmeal just a little. I also ferment my pancake batter.
Ingredients
- 500g kefir (homemade is best)
- 400g all-purpose flour
- 200g blueberries
- 2 tsp. cinnamon
- 1 tsp. turmeric
- 1/4 tsp. nutmeg
- pinch of black pepper
- 5 eggs
- 60g olive oil (or virgin coconut oil in summer)
- 1 tsp. vanilla extract
- 2 tsp. baking soda
- 2 pinches of salt
makes 18 to 21 medium sized pancakes or 12 or more large pancakes
Process
The night before I’m going to make pancakes I make the batter. I start with kefir. Kefir is a fermented milk like a drinking yogurt. I make kefir every day. When I make pancakes, I put about 560 grams of kefir in a glass bowl. I mix in 400 grams of organic flour, 200 grams of frozen organic blueberries, one teaspoon of organic turmeric, two teaspoons of organic cinnamon, a quarter teaspoon of nutmeg, and just a pinch of fresh ground organic black pepper. You cannot taste the pepper, but it helps the curcumin in the turmeric be more bio-available. I cover the bowl and let it ferment overnight at room temperature.
In the morning, I mix five eggs with 60 grams of olive oil and one teaspoon of organic vanilla extract. In a small bow, I measure out two teaspoons of natural baking soda, and a pinch of Himalayan salt. Finally, when the skillet is heated, I fold the egg mixture and baking soda with salt into the fermented batter. I put some organic coconut oil into a skillet, and I cook the panckackes until the edges start to look glossy and air bubbles on the top do not fill in when they burst. Then I flip them over and cook the other side for a minute. I put organic maple syrup on top when I eat them. They are very good.
