sprouted flour buttermilk pancakes for 2

This is a mini recipe, making about 8 pancakes, perfect for just a couple of folks!  As for the sprouted part:  over the holidays, To Your Health Sprouted Flours had free shipping on orders over 15 pounds, and since then we've been experimenting with it in the kitchen.  The taste is amazing.  Since the flours are ground fresh to order, all the nutty, earthy flavors remain intact.  The grains are soaked and sprouted before dehydrating and grinding: this relinquishes the anti-nutrients and phytic acid that can make mass-produced flours so hard to digest (like, unhealthy).  You could also soak your regular flour overnight per the nourishing traditions method.

1/2 cup whole wheat sprouted flour

1/2 cup spelt sprouted flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk*

1 egg

1 Tbl butter, melted

Sift flours, baking powder and soda, and salt into a medium bowl.  add any bits left in the sifter back to the bowl and whisk gently to incorporate.  if you are without a sifter, use a whisk to gently combine and delump the ingredients.

Measure the milk & buttermilk into a 2 cup capacity pyrex measring cup or small bowl.  add the egg to the milks and whisk, add the melted butter next and whisk again.

at this point, you'll want to add a tab of butter to a heavy bottomed saute pan and turn the heat to a medium low.  put heat-proof dish in the oven on low, 150 degrees or so.  while the pan heats up, add the wet ingredients to the dry, mixing softly with a spatula.  the batter will be a bit lumpy, this is ok.  if you over mix, the pancakes will be flat and dense instead of fluffy.

scoop 1/3 cup worth of batter into the hot buttered pan.  cook until bubbles form on the top of the pancake and begin to pop open giving it a swiss cheese sort of look.  at this point, flip the pancake and continue to cook slowly another few minutes before transferring to the dish in the oven to keep warm. 

around here, my pan fits about three pancakes at a time for cooking and i scoop the finished cakes out onto a heated plate and serve up to the first guy who walks by (d).  i'm not a fan of keeping pancakes warm in the oven till the whole batch is cooked as they tend to soften and lose that crispy side thing that i am so fond of.

*our buttermilk is made locally and often is quite thick, if this is the case for you, use 3/4 cup buttermilk and 1/4 cup whole milk.