These pancakes have a pleasantly sour flavor from soaking the whole wheat flour overnight. These pancakes cook more slowly than either unsoaked whole grain flour or white flour pancakes. The texture will be chewy and the taste pleasantly like sourdough. Serve with melted butter and raw honey, maple syrup, or homemade applesauce.
- 2 cups freshly ground wheat flour
- 2 cups plain yogurt
- 2 eggs, lightly beaten
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tbsp. melted butter
Soak flour in yogurt in a warm place overnight (cover with a damp towel).
The next morning, stir in eggs, salt, baking soda, and melted butter.
Thin with water or fresh milk to desired consistency.
Cook on a hot, oiled griddle or skillet.