Did someone say pancakes?

Okay, I've been writing WAY too long to not have mentioned my love for pancakes. Pancakes are probably one of my top 3 favorite meals--not just breakfast options, but meals. They are versatile (sweet or savory); can be smeared with delightful things; can be frozen or saved for later snacking (pancake peanut butter, banana, and honey sandwich anyone?); and they include cake in their name. The end.

Since beginning to work at Nash's Organic Produce, I have had access to local wheat, rye, and triticale. Justin and I purchased a Vitamix with grain-grinding capacities around that time and haven't purchased flour since. Home-ground grain multiplies my passion for pancakes and makes me want to spread the pancake love.

Our tried and true pancake recipe takes a little forethought because the flour needs to soak in yogurt overnight, but the resulting light and slightly sour cakes won't disappoint.

Whole Grain Pancakes
adapted from Sally Fallon's Nourishing Traditions

makes 10-15 cakes

2 cups of whole grain flour
1 cup of plain yogurt
2 eggs, lightly beaten
1 tsp baking soda
1/2 tsp salt
a dash of cinnamon
2 TBS melted butter or coconut oil
optional: 2 TBS ground flax seed, chopped nuts, or berries

1. Lightly stir flour and yogurt together, cover with a towel, and let it soak overnight.
2. In the morning, add all of the remaining ingredients and stir.
3. Add enough water to get batter to your desired consistency--the batter should be a bit lumpy, so don't overmix.
4. Cook in an oiled cast iron skillet over medium to medium high heat. (These cakes take a bit longer to cook all the way through, so use a lower heat than normal).
5. Enjoy with maple syrup, nut butter, a dollop of yogurt, or whatever suits your fancy.