We'll be enjoying these delicious and nutritious pancakes on Pancake Tuesday.
We love a good pancake. I'm personally partial to a pancake with a crispy brown edge that I refer to as a "butter line" which is created when the batter at the edge of the pancake almost deep-fries in the copious butter in the pan. I have tweaked my pancake recipe (which was originally based on one from a Bonnie Stern cookbook), substituting local whole grain flour, replacing the sugar, and including a Nourishing Traditions-inspired overnight soak of the grains and have settled on the following simple, nourishing recipe that is perfect for brunch, or breakfast-for-dinner!
Soaked Oatmeal Pancakes (serves 4)
1 1/2 cups yoghurt or kefir
1 cup whole grain spelt flour (or other preferred whole grain flour)
1/2 cup large flake oats
2 tsp butter, melted (or 2 tsp olive oil)
3 Tbsp maple syrup
1 tsp baking soda
1/4 tsp baking powder
Butter, for cooking
The night before serving, combine the yoghurt, flour and oats in a large glass bowl, cover and leave out on the counter overnight.
In the morning, or when ready to make the pancakes, whisk together the eggs, melted butter and syrup and combine with the flour mixture. Melt (lots of) butter in a non-stick pan (we use a large ceramic-coated griddle pan so we can make 6 good-size pancakes at once). Just before cooking, stir the salt, baking soda, and baking powder into the batter just to combine. Drop batter by 1/4 cup measures on to the hot pan. Cook on one side until bubbles appear and surface changes from shiny to dull (and if you've been blessed by the pancake gods you have created a butter-line around the pancake edge!) Flip and cook for up to another minute on the second side. Keep pancakes warm in a single layer on a sheet pan in a low oven until ready to serve. Enjoy with local maple syrup.
For us, we often have these pancakes accompanying a perfectly fried egg (collected, in our case, from the backyard hens) and fruit such as peaches canned at the end of the summer in a light honey-syrup.