Every few weeks I make a double recipe of pancake batter — not that I am making huge batches of pancakes but because the batter is useful for a variety of recipes, or just to have on hand for pancakes another day. The batter will keep well in the fridge for several weeks—I store it in wide-mouth, quart-size mason jars. Don’t be put off by a layer of dark batter that sometimes forms at the top—just stir it back in.
BASIC PANCAKE RECIPE
Makes about 2 quarts
In the evening, grind the berries into flour—2 cups of berries makes 4 cups flour. (If you don’t have a home grain grinder, use sprouted wheat flour.) Mix thoroughly with yogurt or kefir to make a very thick batter. Cover the container and leave on the kitchen counter overnight.
In the morning, beat 4 eggs. Beat in the soaked flour and remaining ingredients. For pancakes, measure about 1/3 cup per person into a bowl and thin with a little water. Transfer the remaining batter to wide-mouth, quart-size mason jars and store in the fridge.
To make pancakes, brush a heated griddle or cast iron pan with melted butter. Spoon on the batter and cook a few minutes on each side until the pancakes are browned and cooked through. Serve with melted butter and warmed maple syrup along with a side of natural bacon or sausage.
Makes about 18
1 cup pancake batter
Thin the pancake batter with a little water so that it is the consistency of cream. Spoon about 1 tablespoon of batter per pancake—the pancakes should be about 1 ½ inches in diameter. After cooking on both sides, transfer to a stainless steel cookie sheet.
Dehydrate the pancakes in a dehydrator or for 8-10 hours in a warm oven. They must be completely dry and crisp. These make great crackers and will keep a long time at room temperature in airtight containers.
Makes about 12
2 ounces caviar
12 crispy pancakes
1 small onion, diced very fine
1 tablespoon parsley, chopped very fine
1/2 cup sour cream or crème fraiche
On each crispy pancake place 2 teaspoons sour crème or crème fraiche, 1 teaspoon caviar, ½ teaspoon chopped onion and a pinch of parsley. Keep very cold until just before serving.
BATTER FRIED FISH
Serves about 4
About 1 ½ pounds fresh fish fillets, skin on, cut into pieces
1 cup pancake batter
about 1 cup unbleached white flour
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon paprika
¼ teaspoon cayenne pepper
lard for frying
Make a mixture of flour, salt, pepper, paprika and cayenne pepper. Dry the fish pieces with paper towels and dredge in the flour mixture. Thin the pancake batter with a little water to the consistency of cream. Shake the flour from the fish pieces and dip in the batter until well covered.
Fry the batter-coated fish fillets in lard in a cast-iron skillet, a few at a time, about 5 minutes per side or until golden brown and cooked through. Transfer to paper towels, and then to a platter. Keep warm while finishing the other fillets.
Serve on heated plates with lemon wedges.
Makes 24-30 cookies
2 cups pancake batter
¾ cup maple sugar
1 teaspoon vanilla
½ teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon white pepper
About ½ cup crispy pecans, chopped
Use a beater to add the maple sugar, vanilla and seasonings to the pancake batter. Stir in the chopped crispy pecans. (For Crispy Pecans recipe, see Nourishing Traditions.) Cook as pancakes in a greased cast iron skillet, several minutes per side. Transfer to a stainless steel cookie sheet.
Dehydrate the cookies in a warm oven for 8-10 hours or until completely dry and crisp. Store in an airtight container.