Pancakes (Soetaert style)

  If you have ever stayed with us on a Saturday, you know that in our house, Saturday morning breakfast is pancakes.  I don't know when this tradition started, but unless it is your birthday and you request something else, we are having pancakes.

 

  I mentioned before that I learned about soaking grains because it is easier for your body to digest when using whole grains and this is one recipe we definitely always soak.  Not only is it healthier, they are much tastier in our opinion.

 

  I am not an expert when it comes to soaking grains, but basically, you need to mix the grains with liquid, a small amount of acid or fermenting agent, and let it sit for at least 7-8 hours at room temperature for the grains to be fully soaked.  If you are really interested, you can check out this website for everything you could ever want to know about grain fermentation and soaking.  That's where I learned about it.

 

  So, if you want to have Soetaert pancakes tomorrow morning, you still have plenty of time to soak your grains!

 

Soetaert Pancakes

The night before:

Combine these 3 ingredients into a large bowl.

2 cups whole white wheat flour (Trader Joe's or King Arthur flour)

1.5 cups milk

~1/2 cup plain yogurt or 2 Tbls. lemon juice

Mix til combined, cover, and let sit on counter overnight.

 

In the morning, add:

1 egg

4 Tbsp. oil

2 tsp. baking powder

3/4 tsp. baking soda

1 Tbls. sugar

dash salt

extra milk if batter is too thick

 

Stir it up and cook!

 

Sometimes we add blueberries to the batter when they are cooking, but they are delicious without.

 

  My favorite thing to put on pancakes is greek yogurt, homemade raspberry jam, and lots of fresh berries.  Everyone in my house likes them their own way.  Try them and see how you can make them your own!