Re: buttermilk/kefir soaked pancakes

[Guest guest]

--- In , <samack@c...>

wrote:

>

>

> OK...I was brave and tried soaked pancakes. I only had one cup of

> buttermilk so I used that plus one cup kefir and soaked for about 18

> hours. I added the rest of the ingredients and well the pancakes are

> flat and chewy. I put in 3 TB of my sourdough starter to see if that

> would help give them some lift, but no luck. If I let that set at

> room temp for another day will that help? Oh no...I just realized I

> put baking powder in not baking soda...what shall I do now? Is there

> anyway to save these pancakes?

>

> Sandy

>

Heres my recipe for sourdough pancakes. They are not very chewy,

maybe due to the coconut and sesame. I am hooked on these and so is my

wife, and we eat them every single morning. I am usually not hungry

until like 3pm after eating these at like 8 am! We have been eating

these every day for like 6 months, and every morning my wife tells me

that it is the best pancake ever! lol

This is for 2 people

-3/4 cup freshly ground spelt, rye, or both.

-1/4 cup amaranth

-1/4 cup sourdough starter

-about 1 cup water

Optional Ingredients

-1/4 cup shredded coconut

-2 T sesame

I put the two last ingredients in a electric coffee grinder to powder

them. I also grind the amaranth in a coffee grinder. I grind the

spelt and rye with a stone hand mill.

Mix all ingredients together and let ferment for roughly 24 hours.

Mix a few times during that period.

The next day I add 1/2 teaspoon of sea salt, and 2 eggs. Mix it as

much as you think necessary, overmixing isn't bad with sourdough

because the yeast is what makes it rise. I also don't add any soda,

as the acidic conditions preserve the B vitamins much better.

Fry up in a cast iron skillet with lard or coconut oil or whatever.

I top mine with coconut oil, butter, raw egg yolks, a little honey and

a little maple. I use like 2 T each of coconut and butter, and

usually 2 egg yolks. I drink a cup of kefir with it as well.

My wife loves putting 1/2 Tablespoon of spirulina on hers as well, its

really good actually!

Also, the amaranth really boosts the protein, as the protein of

amaranth is like a legume. This is a seriously nourishing breakfast.

[Guest guest]

On Nov 9, 2005, at 10:16 AM, gdawson6 wrote:

> I put the two last ingredients in a electric coffee grinder to powder

> them. I also grind the amaranth in a coffee grinder. I grind the

> spelt and rye with a stone hand mill.

I am using by coffee grinder to grind my spelt berries. Should I buy

a grain grinder? Does the coffee grinder not get the berries fine

enough for baking?

Sandy

[Guest guest]

On Nov 9, 2005, at 10:16 AM, gdawson6 wrote:

> My wife loves putting 1/2 Tablespoon of spirulina on hers as well, its

> really good actually!

I forgot to thank you for the recipe! What is spirulina?

Thanks so much for the help!

Sandy

[Guest guest]

>

> > My wife loves putting 1/2 Tablespoon of spirulina on hers as well, its

> > really good actually!

>

>

> I forgot to thank you for the recipe! What is spirulina?

>

> Thanks so much for the help!

>

> Sandy

>

Spirulina is a bluegreen algae that is packed full of vitamins and

minerals, as well as simple proteins. It was a traditional food of

the Aztecs and a tribe in Africa who lived next to Lake Chad.

Many people consider it a 'superfood' because it is so nutrient dense.

It tastes similar to cheerios, but I guess it could vary by brand.

Oh, and a coffee grinder won't last too long if you grind grains in

it. I'm sure you hear how loud it is when your grinding it. Its

great that you are grinding them fresh though! Grinding it by hand is

tough work unless you buy a really expensive grain grinder, so keep

that in mind. They do sell electric ones though, but still quite an

investment.

The flour from a coffee grinder definitely isn't as fine as the flour

from my stone mill. My stone mill produces flour nearly as fine as

commercial flour, but it still has a few small flakes of bran in it.

This is the one I have,

http://www.retsel.com/ecom.shtml?do+didet@sku+14@catv+1, but it isn't

easy unless you have really strong arms, unless your just grinding one

cup of flour at a time.

[Guest guest]

On Nov 9, 2005, at 1:38 PM, gdawson6 wrote:

>> Spirulina is a bluegreen algae that is packed full of vitamins and

>> minerals, as well as simple proteins. It was a traditional food of

>> the Aztecs and a tribe in Africa who lived next to Lake Chad.

>>

>> Many people consider it a 'superfood' because it is so nutrient

>> dense.

>> It tastes similar to cheerios, but I guess it could vary by brand.

What does the spirulina taste like?

> Oh, and a coffee grinder won't last too long if you grind grains in

> it. I'm sure you hear how loud it is when your grinding it. Its

> great that you are grinding them fresh though! Grinding it by hand is

> tough work unless you buy a really expensive grain grinder, so keep

> that in mind. They do sell electric ones though, but still quite an

> investment.

I might have to get a flour grinder. Can you use a food processor to

grind flour?

> OK...I was brave and tried soaked pancakes. I only had one cup of

> buttermilk so I used that plus one cup kefir and soaked for about 18

> hours.

I have now put all kinds of ingredients into this pancake batter

including baking soda, sour dough starter, white flour ( not much

only about 1/8 cup to 4 cups other flours) more water and it has

been soaking at room temperature since the day before yesterday and I

put the eggs in yesterday and left it out anyway...am I going to get

sick? Is this a terribly risky behavior or will the good bacteria in

the kefir and buttermilk and sour dough keep all the bad stuff away

even with the eggs in there? I made waffles and pancakes after

adding yet another teaspoon of baking soda right before using the

batter. A total of 3 teaspoons of baking soda I believe. Can you

just add another teaspoon each time to revive the batter if you let

it sit overnight. I wonder if you could just keep adding flour and

water and leave on the counter for pancakes everyday with the

sourdough starter could you do that? Do you need the eggs with

sourdough starter?

Sandy

[Guest guest]

If you used enough sourdough starter, you will not get sick from the

eggs being in it. I used to mix my eggs in and let it ferment for a

day. This risk is minimal especially when cooking them. Now I add

the eggs in right before cooking them. This is because the egg

proteins might become more fragile after fermenting and be more

damaged during cooking, but I am not certain about that.

I use no leavening. My pancakes come out nice because of the yeast

producing gas when heated. If you want to use a leavening only put it

in right before you cook it.

Spirulina tastes very similar to cheerios. Its a nice mild, kindy

grainy taste, with no bad flavors.

And as to grinding grains in a food processor, I have no idea. You

can try it, but don't get too upset if it breaks.

>

> >> Spirulina is a bluegreen algae that is packed full of vitamins and

> >> minerals, as well as simple proteins. It was a traditional food of

> >> the Aztecs and a tribe in Africa who lived next to Lake Chad.

> >>

> >> Many people consider it a 'superfood' because it is so nutrient

> >> dense.

> >> It tastes similar to cheerios, but I guess it could vary by brand.

>

>

> What does the spirulina taste like?

>

> > Oh, and a coffee grinder won't last too long if you grind grains in

> > it. I'm sure you hear how loud it is when your grinding it. Its

> > great that you are grinding them fresh though! Grinding it by hand is

> > tough work unless you buy a really expensive grain grinder, so keep

> > that in mind. They do sell electric ones though, but still quite an

> > investment.

>

> I might have to get a flour grinder. Can you use a food processor to

> grind flour?

>

>

> > OK...I was brave and tried soaked pancakes. I only had one cup of

> > buttermilk so I used that plus one cup kefir and soaked for about 18

> > hours.

>

> I have now put all kinds of ingredients into this pancake batter

> including baking soda, sour dough starter, white flour ( not much

> only about 1/8 cup to 4 cups other flours) more water and it has

> been soaking at room temperature since the day before yesterday and I

> put the eggs in yesterday and left it out anyway...am I going to get

> sick? Is this a terribly risky behavior or will the good bacteria in

> the kefir and buttermilk and sour dough keep all the bad stuff away

> even with the eggs in there? I made waffles and pancakes after

> adding yet another teaspoon of baking soda right before using the

> batter. A total of 3 teaspoons of baking soda I believe. Can you

> just add another teaspoon each time to revive the batter if you let

> it sit overnight. I wonder if you could just keep adding flour and

> water and leave on the counter for pancakes everyday with the

> sourdough starter could you do that? Do you need the eggs with

> sourdough starter?

>

> Sandy

>