Why should you soak your pancakes?
Wheat flour contains phytic acid, a substance which inhibits the body’s ability to absorb minerals. Soaking the flour activates an enzyme called phytase, which breaks down the phytic acid in the flour, making it more nutritious and easier to digest. Soaking grains and flour also breaks down complex starches and difficult-to-digest proteins. Some people with wheat sensititivies can tolerate soaked grains.
2 cups whole wheat pastry flour
1/2 cup plain yogurt
1 1/2 cups milk
1 tablespoon cane sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla
2 tablespoons butter, melted
ghee or clarified butter for cooking the pancakes
1/2 cup or more fruit or add-in of your choice i.e. blueberries, chocolate chips, raspberries, bananas, nuts, etc. (pictured are peach pancakes)
- Whisk the flour with the yogurt and milk in a bowl until smooth. Let sit overnight on the counter, (not in the fridge), covered with a tea towel or large plate.
- In the morning, whisk in the remaining ingredients.
- Heat a large, heavy or cast iron skillet over medium heat and add some ghee or clarified butter. Pour a ¼ cup of batter onto the skillet. Repeat to fill the pan but don’t allow the sides of pancakes to touch if you can. When you see small bubbles forming on the tops of the pancakes, they are ready to flip and continue cooking on the other side until light brown. Keep warm while you make the rest of the pancakes.
- Serve warm with butter and maple syrup.