Here is the original soaked pancake recipe, adapted to make it even easier. (Easier is better around our house. Simple is good!)
3 cups milk; I use at least 1 cup kefir or yogurt or add a few Tablespoons of apple cider vinegar.
3 cups of flour; I like freshly ground whole wheat. I have been using 2 cups wheat and 1 cup of rolled oats. (or 2 cups wheat and 2 cups of oats for a large batch. You then need 4 cups of milk.)
1 tsp. vanilla
4 Tablespoons coconut oil, melted
2 eggs (use 3 if you make a large batch)
2 tsp. baking powder (use 3 for a large batch or if you like fluffier pancakes)
1 tsp. baking soda
3/4- 1 tsp. salt
optional: freshly ground flax, cinnamon, nutmeg
1. In a large bowl combine the first 2 ingredients. (You can also add the vanilla and oil at this time if you want.) Loosely cover and let sit overnight in a warm place (warmer than a counter in winter!) to reduce phytic acid and increase vitamin absorption. (Our counter in summer works well and the oven with just the light on works great in the cooler months.)2. In the morning, add the rest of the ingredients. Bake on a hot griddle until golden brown, turning when the top bubbles. Makes about 24 good sized pancakes (the large batch makes about 30). 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 limits the constant passing around the table.