TWO STAGE PROCESS FOR PANCAKES By Kelly Moeggenborg

1. The night before mix together in a large mixing bowl:

4 cups whole wheat flour (Kelly uses freshly ground whole grain flour, 1/2
soft berries and 1/2 hard wheat berries so it's an "all-purpose" flour. If you pack your soft wheat flour like brown sugar, you will not need to use any hard wheat.)
3/4 c. yogurt (I make my own, it's sooooo easy!)
2 c. milk

2. Let the flour/milk/yogurt mixture set on the counter, covered, for at least 7 hours, or overnight ( Longer soaking time means more phytic acid is neutralized, but the batter may get more sour, I usually leave it for 8 1/2 hours and it's not sour tasting at all. If you're not ready to make the pancakes or waffles yet, you can then put the bowl in the refrigerator until you're ready.)

3. In the morning mix into the batter:
4 eggs
1 T. baking powder
1 t. baking soda
1 t. sea salt
3 T. Rapadura, Turbinado, or other natural sugar
1 t. vanilla
more milk if you like it thinner

4. Bake on a medium hot griddle or waffle iron as normal. Makes a nice size batch for plenty to freeze. Yummy with butter and real maple syrup! (ed note: I certainly agree real maple syrup and butter make these extra yummy!)

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