Day 1

1. Add 288 grams fresh milled whole wheat einkorn flour and ¾ teaspoon sea salt to a large mixing bowl. Stir to distribute the salt.
2. In a small bowl, mix 40 grams sourdough starter with 231 grams filtered water (approximately 100°) and 3 tablespoons raw honey until creamy.
3. Pour the liquid ingredients into the dry ingredients. Stir just until no dry flour shows.
4. Cover and place batter in the refrigerator for 12-24 hours.

Day 2

1. In a small bowl, mash 6 ounces fresh blackberries with a fork or a potato masher. Stir in ¼ cup maple syrup and 1/8 teaspoon sea salt. Keep berry sauce at room temperature until ready to serve.
2. Remove the pancake batter from the refrigerator and gently stir in ½ cup plain yogurt, ¼ cup olive oil, 1 teaspoon apple cider vinegar, and 3 egg yolks. Stir gently until no clumps of batter remain.
3. In a separate dish, beat the 3 eggs whites with a hand mixer until they form soft peaks. Fold them into batter.
4. Heat a cast iron griddle and coat it with ghee. Pour approximately ½ cup pancake batter onto the hot griddle and & cook until bubbles pop and edges begin to look dry—approximately 2-3 minutes. Flip to cook the second side (approximately 2 minutes). When both sides are golden brown, remove the pancake from the heat. Continue to cook the rest of the pancakes over medium heat. Add additional ghee to coat the pan when necessary.
5. Fry 4 eggs in olive oil or ghee sunny side up (or, to your liking). Season each egg with sea salt and turmeric (to taste).
6. Spread Cultured Olive Butter (or butter) on each pancake.
7. Plate the meal by layering a buttered pancake (buttered side face up), 1 fried egg, and then another buttered pancake (buttered side down). Top the stack with the berry sauce.