Recipe: Overnight Pancakes

I have a good go to recipe for pancakes. I posted it back in March. But in an attempt to soak more of my grains, I decided to tweak the recipe ever so slightly. Fortunately the result was way better than the original recipe I was using.



Overnight Pancakes

1 1/2 cups of whole wheat flour

2 cups of keifer or yogurt 2 tablespoons of melted butter

2 tablespoons of honey

2 eggs

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon of baking powder.



Mix the flour and keifer or yogurt in a bowl and allow it to sit overnight, covered. I have been using my homemade keifer, I REALLY recommend it. Keifer is runnier than yogurt. It is more like buttermilk. Which makes it very well suited to cooking. I have used keifer in everything from smoothies to scones to potato salad to these pancakes. Definitely start making your own keifer! There really is nothing to be afraid of.



The next morning, add the remaining ingredients. The batter should be kind of bubbly. Heat your griddle and prepare pancakes as you normally would.



I found this recipe to be lighter and fluffier. The cakes also were thinner which helped them cook faster. I have found that my previous recipe sometimes yielded a thick batter and a gummy pancake. Said pancake took FOREVER to cook. Boo. These were more like what I expect and they use far less of the baking powder and soda than a normal recipe.



Enjoy!!



This post is shared with Traditional Tuesdays

Whole Wheat Blueberry Pancakes

What is better than waking up on Saturday morning to a piping hot plate of pancakes? Nothing really, because I was the one who was up with the kids at 6:30am actually making the pancakes. Sorry, that makes it sound like I am complaining. DH gets to sleep in on Saturday as I have mentioned before and I sleep in on Sunday. And I love getting in the kitchen to cook early in the morning. Thing 1 likes helping in the kitchen so much these days that he always just climbs up and watches what I am doing.

I had promised the kids pancakes the night before. I had thought of making a soaked flour pancake recipe. But I just didn’t get around to it. I know it is easy, but it is one more thing to do! It feels so overwhelming to need to soak flour on top of everything else I already do from scratch. I am organized for dinner, making things ahead and what not. But for lunch and breakfast I still mostly throw things together at the last minute. At some point I will tackle soaking grains and flour, but today, it is still beyond my organizational grasp. But back to the pancakes, I don’t have a great recipe. I don’t care for the thick bready pancakes that take forever to cook and are so fluffy that you have to drown them in butter and syrup to wash them down. And I greatly dislike the taste of baking soda in my pancakes. So I look for recipes without that. I couldn’t find a proper whole wheat pancake recipe in any of my books or even online, so I altered one from The Joy of Cooking. What, you are surprised?

I was so shocked to see a pancake recipe in The Joy of Cooking that incorporated yogurt, I was sold at that. Maybe there is some hope of soaking my grains after all. Some day.

Here’s the original recipe:

WHOLE GRAIN GRIDDLE CAKES
Sift together: ½ cup all-purpose flour
½ teaspoon salt
½ teaspoon double acting baking powder
¾ teaspoon baking soda
Stir in: 1 cup finely milled whole wheat flour
2 tablespoons sugar, honey or molasses
1 beaten egg
2 cups buttermilk or yogurt
2 tablespoons melted butter or bacon drippings

Here is my version:
1 ½ cups whole wheat flour
½ teaspoon salt
½ teaspoon double acting baking powder
Stir in: 2 tablespoons honey
3 beaten eggs
2 cups whole milk yogurt
2 tablespoons melted butter
Frozen blueberries (amount to taste)

I worried that my batter would be too runny and it was runnier than a traditional recipe. But the consistency was great, enjoyable actually. The cakes were kind of a cross between a pancake and a crepe. The batter didn’t run too much. They were thick enough like pancakes but they tasted eggy and spongy like crepes. Yum. Plus I know that the protein content is significantly higher than any recipe I have cooked before! So I feel better about this. I don't always feel good about making a meal without some kind of protein source. I plated three cakes on each plate, something I would never do if they were the traditional bready ones. These were a big hit, and will probably be playing at my theatre every Saturday for sold out shows for a couple months.