Friday, 15 July 2011

Soaked Pancakes

This is my first attempt at soaking flour (if you don't count my disastrous first attempts at making a sourdough starter). 

You will need:

2 cups whole wheat, spelt or kamut flour (preferably freshly ground--mine wasn't)
2 cups yoghurt, kefir, buttermilk, (or water mixed with 2 tbsp whey, vinegar, or lemon juice)--I used organic yoghurt

2 eggs, beaten
1/2 tsp sea salt (preferably unrefined)
1 tsp baking soda (bicarbonate of soda)
2 tbsp melted butter

1.  On the first day, stir the flour with your chosen soaking liquid in a large bowl.  Place this in a warm place for 12-24 hours.  (I used plastic wrap over it and placed it in a warm kitchen for about 18 hours). 

2.  When you are ready to cook, mix the rest of the ingredients in.  You can thin the mix with water if necessary.  Cook in a hot frying pan.  Serve with maple syrup, butter and or jam.

My son and I make pancakes most weekends and so he was very excited to hear that we were having them this morning.  That is until he was given the bowl of soaked flour, which had become a bit smelly according to him.  He was no longer enthusiastic and asked if we could make regular pancakes instead.  I told him we could after we finish this batch.  He did help with some of the stirring despite his misgivings. 

Fortunately, he enjoyed the finished pancakes which had a bit more flavour than our usual plain recipe.  We actually add spices most of the time and I might try that next time.  I think the only disadvantages I can think of are the expense of the yoghurt and having to remember to prepare the flour the day before (which isn't arduous).  I plan to use buttermilk leftover from our butter-making when I get around to the butter-making.  Otherwise, water with a bit of vinegar seems a really cheap alternative to organic yoghurt, or when we have run out.


  1. This morning we tried making these pancakes with water and vinegar today. Yesterday I placed my light whole wheat flour (organic) in a bowl with two cups of water and two tablespoons of apple cider vinegar. I left this for about 16 hours or so. Then I added the eggs, salt, baking soda, and butter today.

    This version made thinner crepe like pancakes, which is what we usually make in our house. They were great and just as nice as the yogurt version. I had mine with a slice of back bacon, and I wasn't hungry until lunchtime. My son had his with maple syrup.

  2. I took some leftover pancakes from the vinegar version to make a savoury dish. I fried some spring onions, mushrooms, until soft. Then added some cream cheese, unrefined salt and pepper. Put dollops in the pancakes and rolled them up. I placed the pancakes in a glass dish, added some cheese on top, plastic lid, then into the freezer for later in the month when I need a quick meal. I will have to let you know how it is.