2 cups whole wheat pastry flour
1/2 cup plain yogurt
1 1/2 cups milk
1 tablespoon cane sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla
2 tablespoons butter, melted
ghee or clarified butter for cooking the pancakes
1/2 cup or more fruit or add-in of your choice i.e. blueberries, chocolate chips, raspberries, bananas, nuts, etc. (pictured are peach pancakes)
- Whisk the flour with the yogurt and milk in a bowl until smooth. Let sit overnight on the counter, (not in the fridge), covered with a tea towel or large plate.
- In the morning, whisk in the remaining ingredients.
- Heat a large, heavy or cast iron skillet over medium heat and add some ghee or clarified butter. Pour a ¼ cup of batter onto the skillet. Repeat to fill the pan but don’t allow the sides of pancakes to touch if you can. When you see small bubbles forming on the tops of the pancakes, they are ready to flip and continue cooking on the other side until light brown. Keep warm while you make the rest of the pancakes.
- Serve warm with butter and maple syrup.
Soaked Skillet Cornbread
1/2 cup all-purpose flour
1 1/2 cups cornmeal
1 1/2 cups buttermilk
1 tablespoon sugar, or more if you like your cornbread sweeter
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted
- In a large bowl, combine flour, cornmeal, and buttermilk. Cover and let mixture sit overnight or up to 24 hours.
- When ready to bake cornbread, heat oven to 400°F and spray a 10-inch cast iron skillet with cooking spray.
- Stir the remaining ingredients into the cornmeal mixture and pour into skillet. Smooth out the top with a rubber spatula.
- Bake for 20 to 25 minutes until golden brown and a toothpick comes out clean. Cool about 15 minutes before slicing. Serve with butter and honey.
Soaked Cinnamon Oatmeal
1 cup oats
1 cup water
pinch sea salt
1 apple, chopped fine
½ teaspoon cinnamon
1 tablespoon butter
optional: maple syrup
- Soak oats in water overnight.
- In the morning, saute the apple in butter in a medium saucepan until softened, about 8 minutes. Stir in soaked oats, cinnamon, sea salt, and ½ cup more water. Bring to a simmer and cook over low heat for about 5 minutes. Serve with more butter and maple syrup.