Whiteley Creek Homestead

I'm in my second week of a 16-week long online Cultured Dairy and Cheesemaking Course. Throughout the course, I will be sharing photos of what I am learning. However, I will not be explaining the process out of respect for Wardeh Harmon who has invested endless hours creating detailed lessons in her GNOWFGLINS eCourses that include videos, easy-to-understand printed materials, and recipes. I highly recommend that you come on board and take the class alongside me. Even though the class has already started, you can jump in at anytime. Why fuss making products that you can quickly toss into your cart at the grocery store? It's about increasing the nutrient content, introducing beneficial organisms, avoiding processing, and peak freshness… not to mention the fun of it.

 
 
This week, I learned how to make sour cream and buttermilk. After a few minutes of thoughtful pondering, I pulled a Fluffy Buttermilk Pancake recipe from my file. Adapting it slightly by substituting buckwheat flour for part of the whole wheat pastry flour, I decided it would be a perfect use for my luscious, rich homemade buttermilk and colorful Araucana eggs that a neighbor had dropped off. The pancakes were lighter and more tender than ever before. It was the homemade buttermilk… I am sure of it! 

Buckwheat Buttermilk Pancakes

1 cup buttermilk

1 egg

1 tbsp oil

½ cup buckwheat flour

¼ cup whole wheat pastry flour

¼ cup wheat germ

1 tbsp sugar

½ tsp salt

½ tsp baking soda

1 tsp baking powder

Beat buttermilk, egg, and oil. Whisk dry ingredients together.  Add dry ingredients to wet, mixing just until blended. Don’t overmix. Heat griddle to 350°. Pour ¼ cup batter onto heated skillet. Sprinkle a few blueberries on top, if desired. When top is covered with small bubbles and dry around the edges, flip pancakes and cook on other side until brown. Serve immediately or keep pancakes in a 200° oven while making the remainder of the batch. In place of syrup, spread with unsweetened applesauce or apple apricot sauce.