Sourdough Sweet Potato Pancakes

Many thanks to WWFM volunteer Kevin Gordon for sharing this recipe and manning the griddle at the market this weekend for Volunteer Appreciation Day! Kevin prepared and served up the pancakes as we celebrated all the volunteers, musicians and guest educators who their time and talent at market each week. Kevin adapted this recipe from pg. 478 of Nourishing Traditions by Sally Fallon (available at Wake County libraries, local bookstores, and Amazon).

Ingredients:
2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)

2 cups yogurt, buttermilk or kefir
1 large sweet potato
1 cup crispy pecans (pg. 513 in Nourishing Traditions (optional)

2 eggs

1/2 tsp salt

1 tsp baking soda
1 tsp baking powder (optional)

2 TBS melted butter

Preparation:
Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours. Bake sweet potato until soft (400 degrees for 0.5-1hr) and mash or puree. Chop/grind pecans to desired consistency.

After soaking flour, stir in all other ingredients, and add water to obtain the desired thinness. Cook on a hot, buttered griddle or cast iron skillet. The pancakes cook longer than regular pancakes, have a slightly chewy texture, and mild pleasantly sour taste. Top with butter, maple syrup, raw honey (with plain yogurt if more tanginess is desired), pureed fresh fruit (with maple syrup if more sweetness is desired). Makes 16-20 pancakes.