Have you ever heard of soaking beans over night to make them more tender? The reason that our grandmas and great grandmas did that wasn't to just make them tender, it actually was breaking down the phytic acid. They may not have known the science behind what they were doing, but through trial and error our ancestors were pretty smart people! Now we know that all grains, seeds, nuts, and legumes should be soaked before digested.
Which brings me back to my recipe....
Soaked Wheat Pancakes
2-3 cups of whole wheat
enough water to fully absorb into the wheat
2-3 tbsp whey
2 tbsp butter
2 tsp cinammon
1/4 cup honey
1 tsp baking powder
pinch of salt
splash of vanilla
(raw) milk to thin if necessary
The morning before, place whole wheat flour in a bowl. Mix water and whey together and pour over wheat. Stir thoroughly to get all of the flour wet. It is actually pretty hard to stir. But it should be wet enough to be a gloppy dough, not runny. Cover and let sit on the counter over night.
The day you make the pancakes. In a large bowl, whisk the egg. Add melted butter, honey, cinnamon, baking powder, salt and vanilla. Whisk thoroughly. Add gloppy wheat dough from yesterday. I ended up getting out my hand mixer to try and get the dough to incorporate. For a minute there I thought it was alive! It is a strange dough the first time you do it! Finally I got it incorporated but it was still too thick to make pancakes with. I added a splash of milk and got a great pancake consistency batter! Cook on a greased griddle just like you would any pancake.