One of the next baby steps I’d like to take toward better nutrition is soaking the grains I use in recipes. I hadn’t even heard of doing this until recently. Here is one simple explanation of the health benefits of doing this. Here is another. My first stab at the soaking method was with these simple pancakes. The batter was much more elastic than traditional runny batter. But, surprisingly, they had a nice, unique flavor and texture. The fam all gobbled them up. I’ve frozen some for later, too.
Whole Wheat Sourdough Pancakes
Makes: 12-14 hardy pancakes (about 6 servings)
3 cups whole wheat flour (or whatever grain you want)
3 cups cultured buttermilk
1/2 cup melted butter (or oil; I used 1/2 butter and 1/2 coconut oil)
1 tablespoon baking powder
1 1/2 t. sea salt
Stir the flour and buttermilk together in a glass bowl. Cover with a cloth and leave on the counter overnight. In the morning, stir in the egg, melted butter/oil, baking powder and salt. Whisk together, adding extra milk or buttermilk for the desired batter thickness you prefer. (I probably added another cup of milk, at least.)
Cook pancakes on a well buttered, medium-low skillet or griddle, flipping once bubbles begin to form. Serve with real maple syrup, applesauce, jelly, or any of your favorite pancake toppings!