Soaking grains prior to using them in recipes is supposed to aid in digestion, and I decided that this recipe would be a good starting point for my experiments. Regardless of the potential health benefits, these are mighty tasty pancakes, especially given that I did not use any white flour or sugar.
Soaked Buttermilk Pancakes
1 c whole wheat flour
1 – 1 1/2 c cultured buttermilk
3 T butter, melted
1/2 tsp baking soda
1/2 tsp salt
blueberries, if desired
1) Combine flour and 1 c buttermilk in a medium-sized bowl; cover with a towel and let sit at room temperature for at least 8 hours or overnight.
2) Add remaining ingredients (except blueberries) and mix well.
3) If necessary, add additional buttermilk to achieve desired consistency.
4) Melt butter in a hot skillet; cook pancakes until golden brown on each side (if using, add blueberries immediately after pouring the batter into the skillet).
5) Serve with butter and maple syrup.