Pancake morning!

I should have said to make pancakes with maple syrup in my kitchen tip post! We’ve been on a restricted diet the past few weeks, trying to help my husband detox (he had a serious illness this spring and summer, but that’s a whole other story), so everyone was so excited this morning when I finally made pancakes again! And not just any pancakes, but a delicious recipe from Nourishing Traditions, where you soak the flour overnight in buttermilk or yogurt to start to break down the phytic acid and predigest the grains (this aids in the digestion of grains and the absorption of their nutrients). On a side note, if you’re interested, you can read this short article that tells you about the concept more in detail.

Anyways, after not having had them for awhile, and having some really amazing grade B, organic maple syrup on hand (one of the yummiest splurges ever- grade B has a much stronger maple flavor!), they were such a hit with my husband and daughter! I think she managed to put away 6 of them!

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About Stephanie Langford

Stephanie Langford has a passion for sharing ideas and information for homemakers who want to make healthy changes in their homes, and carefully steward all that they've been given. She has written three books geared to helping families live more naturally and eat real, whole foods, without being overwhelmed, without going broke and with simple meal planning. She is the creator of Keeper of the Home.

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Comments

  1. Rylan, Grade A maple syrup is from the first run of syrup, and it has a milder taste and less minerals. Grade B is from towards the end of the season, with a much higher mineral content and a significantly stronger taste. I found my Grade B in the organic section of my local supermarkets. I think most health food stores would have it!

  2. What is the difference between Grade A and Grade B Maple Syrup? Where do you find it? By the way, your daughter is very cute!