2 Stage Process for Pancakes by Kelly Moeggenborg
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
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. 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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If you haven't tried my blue ribbon winning Marilyn's Famous Whole Wheat Bread Recipe, here is the link to the recipe.