anti-inflammatory stock that is lovely to drink on its own, or amazing to use to cook vegetables in.
Sprouted Buckwheat and Almond Sourdough Pancakes with Clotted Cream and Warmed Berries
The pancake is as follows:
- 2 tablespoons of sprouted buckwheat and almond flour. I like the Living Intentions product, but it is hard to source outside the US, unless one is prepared to pay exhorbitant postage for it (as I have been known to do...). It is not too hard to make one's own sprouted flours, however. Just soak the buckwheat and nuts for a day or two, drain, then dehydrate in a food dehydrator. There are special flour mill machines, but I don't have one. I just pass it through the slow juicer or the blender.
Once I have the sprouted flour I pour a little warm water over it and add some of my home-made kefir (either milk of coconut water versions work fine). Because kefir is full of various wild-yeast strains, it actually makes a damn fine sourdough base. I leave the flour in this mix, covered in a warm place, and lo and behold, after a day or so there is real deal sourdough puffing up with CO2.
To this I add:
-2 eggs and
-50 grams of melted butter.
The batter is quite runny, but I just pour small pikelet size pancakes into a pan with butter in it and let them cook at very low heat. Just a few minutes on each side and they are done. Minimal carbohydrate, lots of fibre, plenty of sumptuous saturated fat, anti-digestive enzymes nicely deactivated, and truly comfortingly magnificent on a cold day....Cream is essential, berries optional. These also work well with savoury things - a smear of butter and some olive tapenade, par exemple....