This is a Nourishing Traditions recipe found on page 478 of your book
2 cups of whole wheat flour
2 cups homemade yogurt from raw milk (PLEASE still try this if you have to buy yogurt, don't throw out the recipe if you do not have a raw milk source. Use Stoneyfield Farms Plain NOT low-fat, ORGANIC)
2 eggs slightly beaten (try to use grass fed eggs-we will be carrying these in our store)
1/4 teaspoon unrefined Celtic sea salt (we will be carrying this in our store)
1 tsp. baking soda
2 tablespoons unsalted melted butter (DO NOT use vegetable margarine)
Soak your flour in the yogurt in a warm place for 12-24 hours.
Cook on a hot, oiled griddle (use olive oil for your oil) or a cast iron skillet. These pancakes cook more slowly than either unsoaked whole grain flour or white flour pancakes. The texture will be chewy and the taste pleasantly sour. Serve with melted unsalted butter and maple syrup (that is what is shown in the picture, the PURE MICHIGAN bottle.
IF YOU STAY AT THE COTTAGE, I WILL BE SERVING THESE AT ALL BREAKFASTS from the Bedstead and Brunch Packages and UP.
They were out of this world and you would never know they were soaked in homemade raw yogurt!