post about sourdough bread, grains can be trouble. That doesn't mean, though, that we can't enjoy our favorite comforts foods made from wheat and other grains. It only means that a bit more time and preparation are involved to turn these foods from health-robbing to healthful.
Soaked pancakes are one my family's favorite comfort foods. Smother them in butter and grade B maple syrup and they are a delicious addition to breakfast proteins like bacon and eggs.
My recipe for soaked pancakes uses whey and apple cider vinegar as a phytic acid neutralizing agent to make the pancakes both nourishing and filling.
What You'll Need:
1 cup of whole white wheat flour
1/2 cup filtered water
1/4 cup whey or lemon juice
1 tbsp apple cider vinegar
2 tbsp butter or coconut oil
2 pastured eggs
1/4 tsp sea salt
1 tbsp maple syrup or sucanat
2 tsp aluminum-free baking powder
1. About 12 hours before you plan to cook the pancakes, mix together the flour, water, whey and apple cider vinegar. Cover it and leave it sit on the counter.
2. After 12 hours, drain any excess liquid off of the top (sometimes there is none) and mix in the butter, eggs, salt, syrup and baking powder.
3. If the batter is too thick, add a little water or milk.
4. Cook in a heated skillet or on a cast iron griddle until the pancake begins to appear less shiny on top. Flip once and cook until golden brown.
5. Serve with lots of butter and a drizzle of maple syrup.