Thursday, November 1, 2012

Overnight Soaked Pancakes

Family pancake in "jelly roll" size stone with sliced apples on top-before baking.
Now that you know we've been soaking our grains, you won't be surprised to see ANOTHER soaked grain recipe.

In the past few years I've gone mainly to making one large family pancake for breakfast (jelly roll size) instead of many, smaller traditional pancakes. It has been much simpler and less time intensive. (See photo at right.)

Now, however, I've found a soaked pancake recipe that we really like. Even though it would work as a family pancake, too, I've been making lots (about 36) of pancakes in the morning. These seem easier because the batter is almost completely ready in the morning, which makes these simple and quick to pull together. The kids can actually add the ingredients and get them started while I attend to other things (always seems there is a lot to attend to in the morning!). OR, I can use the soaked recipe and still pour it into the pan to make ONE large pancake.

Here is the recipe I've been using, with the original amounts and then my larger batch amounts in parenthesis. You can see that I don't double everything; it works out for me. Use the original amounts for about twenty pancakes (I use about 1/3 cup of batter for each) or the amounts in parenthesis for about 36.

Soaked Pancakes
3 cups milk (4); I use at least 1 cup kefir or yogurt or add a few Tablespoons of apple cider vinegar.
3 cups of flour (4); I like freshly ground whole wheat. I have been using 2 cups wheat and 1 cup of rolled oats. (or 3 cups wheat and 1 oats for the large batch)
1 tsp. vanilla (2 tsp)
4 Tablespoons coconut oil, melted (5 Tbls.)

2 eggs (3)
4 tsp. baking powder (5)
1 tsp. baking soda (1 and 1/2)
1 tsp. salt
optional: freshly ground flax, cinnamon, nutmeg

1. In a large bowl combine the first 4 ingredients. Let sit overnight in a warm place (warmer than a counter in winter!) to reduce phytic acid and increase vitamin absorption.
2. In the morning, add the second set of ingredients. Bake on a hot griddle until golden brown, turning when the top bubbles. Makes about 24 good sized pancakes (in our house, this would mean LARGE. I think my big boys like to eat 10 of these apiece!). We serve pancakes with (pastured) butter and small plastic (medicine) cups of syrup. Each child has their own little cup, which holds a Tablespoon or two of syrup. They can use it as they will, but this keeps down the syrup consumption and saves us from passing the syrup around continually throughout breakfast. Yum!


Michelle said...

I tried this recipe today and we loved it! Thanks for sharing. By the way, should I cover the bowl with something before I let it sit overnight? I put mine in the oven with the oven light on, and when I got it out the next day there was a thin brown "crust" on top. Is that normal/okay?

calli said...

Yes- I usually cover mine with a clean towel or with a lid to avoid the "crust."

Michelle said...

Great! Thanks. Much better. One more question: I'm new to the soaking thing. Can I use something else instead of the apple cider vinegar or yogurt? Does lemon juice work? Or something else acidic? Thanks for your help!

calli said...

Yes! You could use buttermilk or kefir or lemon juice in milk. The acid breaks down the grains and the baking soda is activated by the acid to make the pancakes rise.