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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These pancakes have a pleasantly sour flavor from soaking the whole wheat flour overnight and also softens the flavor of the whole wheat flour and makes it more digestible. These pancakes cook more slowly than either unsoaked whole grain flour or white flour pancakes. The texture will be chewy and the taste pleasantly like sourdough. Serve with melted butter and raw honey, maple syrup, or homemade applesauce. From Nourishing Traditions. whole wheat pastry flour, plain yogurt, eggs, salt, baking soda, butter cvt Ingredients:
2 cups whole wheat pastry flour |
2 cups plain yogurt |
2 eggs, lightly beaten |
1/2 tsp. salt |
1 tsp. baking soda |
2 tbs. melted butter |
Directions:
1. Soak flour in yogurt in a warm place overnight (cover with a damp towel).
2. The next morning, stir in eggs, salt, baking soda, and melted butter. Thin with water to desired consistency. Cook on a hot, oiled griddle or skillet.
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