Make a sourdough batter for pan bread or pancakes, fried in lard or other animal fats. Grains or flour used should be legacy grains such as emmer, einkorn, spelt, khorasan kamut or rye. Do not buy modern wheat.

This recipe takes very little work. It is just a matter of mixing the dough and letting it sit. The longer it sits, the more sourdough in will become, the easier to digest and the more nutrient by products from the microbe probiotics doing the souring.

Pancakes or pan bread made in this manner is an excellent way to make bread if you find you do not use up an entire loaf of bread all the time. In fact, pan breads are probably better than loaf bread, anyway. Traditional cultures did not bake loaves of bread to eat. They made flat breads fried in fat or put dough directly onto ashes and charcoal in the fire and ate the resulting biscuits ash and all.

Preparing the batter
Take 1/2 cup of clabbered raw milk or other cultured dairy product (yogurt, sour cream, kefir) and pour it in a clean glass bowl.
If you don't have raw milk you can use yogurt, whey and cream, sour cream, pasteurized* milk cultured with sour cream or any other cultured dairy product. See Cultured Dairy for information on culturing milk. (*but NOT "ultra-pasteurized")

Add 1/2 cup of legacy flour(s) to the clabbered milk or cultured dairy. You can also add vegetable flours like buckwheat flour or gram flour made from chickpeas to add more nutrition to the dough.
Mix the flours and clabbered milk together
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Cover loosely and leave at room temperature for a few days to a week. Stir occasionally.

Making the pancakes
Your dough should be bubbly and of a pouring consistency. If not, add some flour or water as needed to bring it to a consistency that can be dropped by the spoonful into a frying pan.

Add a teaspoon of honey and stir it in. Add a pinch of nutmeg, cinnamon or mixed spice with the honey.

Put some lard (home-rendered animal fat without additives) into a frying pan and turn the heat on until the lard melts and is hot.

Drop tablespoonfuls of batter into the hot fat. As they cook they will turn light brown around the edges and bubbles will come up through the batter to the top.

When the bottom of the pancake is golden brown, flip it over.

And continue cooking until it is browned on both sides.

Serve with butter or cream and jam or maple syrup
  • These pancakes freeze well after being cooked and can be thawed and toasted later.
  • These instructions make about 1 1/2 cups of pancake batter. Double or increase all ingredients to make a larger quantity.
  • Can be used for hamburg or hotdog rolls, or where ever a slice of bread is needed.
  • After you have flipped the bread over once and are toasting it on the second side, add some sliced cheese for a grilled cheese sandwich.

Grinding Your Own Flour for Pan Bread

Put the grains in the blender. You can use a combination of legacy flour, oats, spelt gram and - or buckwheat, or other nut and vegetable flours. Add the same quantity (cup per cup) of a cultured starter liquid, for example, yogurt or kefir whey, or yogurt and water mixed half and half. Let sit overnight. The next day, blend on high for at least 3 minutes. Cover loosely and let sit for 1 or 2 days, stirring occasionally.

Nourishing Traditions by Sally Fallon
Wild Fermentation by Sandor Katz.  
The Great Cholesterol Con by Anthony Colpo.

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