It's recipe time!
I've been experimenting with buttermilk pancakes for a few months now and I think we've finally hit a recipe that tastes good and has the healthy aspects we like. . . And if you top it with yummy berry syrup, it makes an awesome breakfast!
Sprouted Whole Wheat Pancakes
1 1/4 Cups Sprouted Whole Wheat Flour
1/4 Tsp. Sea Salt
1/4 Tsp. Baking Soda
1-3 Tbsp. Honey (to sweetness preference)
1 1/3 Cup Buttermilk
2-3 Tbsp. Butter- Melted
Mix together Flour Salt and Baking Soda in a medium bowl. Drizzle with Honey. In a seperate container beat together Egg, buttermilk and butter (make sure the butter isn't too hot!). Mix together and drop by 1/4 cup (or smaller if you prefer, I make "baby" drip pancakes for the kiddo) onto a hot greased skillet or griddle. Once the top is slightly "bubbly" (see photo below) flip them, they should be perfectly browned on the bottom. Cook until the two sides match. Top with Syrup (Berry recipe below) and whip cream or butter.
1/2 cup- 1 cup Berries
a touch of water
3 Tbsp Honey or Maple Syrup per 1/2 cup of berries
Simmer on Medium-Low until pancakes are ready and berries are soft.