Soaked Red Fife Pancakes

October 7, 2018 • 0 comments

Soaked Red Fife Pancakes
Recipe credit to Sally Fallon from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, 2001



2 cups Jubilee Red Fife
2 cups buttermilk, kefir or plain yogurt (those with milk allergies may
use 2 cups of filtered  water plus 2 tbsp of apple cider vinegar)

 2 eggs lightly beaten
2 Tbsp of maple syrup
1/2 tsp sea salt
1 tsp baking soda
2 Tbsp melted butter or cooking oil

Soak flour in buttermilk, kefir or yogurt in a warm place for 18 to 24 hours. Stir in other ingredients and thin to desired consistency with water. Cook on a hot, oiled griddle or in a cast-iron skillet. We like to add raspberries just after pouring the batter onto the skillet.

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