I'd like regular ancestral cooking emails!
Spelt pancakes leavened with left-over pineapple sage yeast water topped with yogurt made from local raw goat milk, ground Italian linseed and some artistically ‘thrown’ local olive oil.
Pancakes need not be complicated. My staple mix is simply flour, water and a leavener – here it’s a yeast water, but it’s more often sourdough discard. There are instructions in the recipes section of my profile. And if you need further encouragement there are more pictures in my story today!