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
if you find yourself overrun with keifer grains, you should send them on a trip over to me. I can't find a local source anywhere..
ReplyDeleteConnie--so funny, I have a story to tell you. Email me at thetableofpromise(at)yahoo(dot)com
ReplyDeleteHere's my sourdough--no jar on the counter required. I make this up and then replace what I use. Every few days I move it to a clean containter. Sometimes I forget to top it up and I need all I have and then I start a new one. It's a great dough. I use it for fresh bread in the morning. Sometimes I don't have time to let it warm through and it does reasonably from cold. I use it for pizza dough (I take a pinch of dough, add a bit of flour and oil, give it a knead and let it rest). Sometimes I beat in some milk and use it for impromptu crumpets.
ReplyDeleteI combine 3 cups white bread flour and 2 cups wheat bread flour (or near enough--sometimes more of one than the other). I add about 1.5 tsp dry yeast and the same of salt. Then I add enough water to make a rather wet dough. I pop it into a plastic container and put a lid on (loosely; I use a lock and lock and only lock the three sides). It rises overnight and collapses on itself. In the morning I close the fourth side.
In the morning, I heat the oven with a cast iron crepe pan or my medium le crueset with lid (depending on whether I am making a flatter or rounder bread) up to 220C and pull out a good handful of dough--it should be stretchy otherwise you'll need to add some water. Sometimes I make rolls/sometimes a single round. I shape it with plenty of flour. I leave it until the oven is heated (you could leave it 30-60 minutes).
If I use the crepe pan, I grease the pan, flop the dough on it, slash it with scissors and put it in the oven with a pan of water on the floor of the oven.
If I use the le creuset, I grease the pan, flop the dough on it, slash it with scissors and put a lid on it. I put it in the oven and after twenty-five or so minutes take off the lid for another 15 minutes or so.
At night, I add a cup of white and a cup of wheat, a half a teaspoon of yeast and a half a teaspoon of salt (or so...I'm a bit slapdash, I mean, intuitive--I go by how the dough feels/looks/smells).
It is easy, no knead, low mess, slow bread. the boys will happily eat the whole loaf as soon as it is cool enough to slice! David likes it as there is such little mess! It also has an amazing crust.
I haven't made pancakes since I changed my diet. I think I'm going to try these. My daughter has been asking about pancakes lately.
ReplyDeleteInteresting factoid about sourdough that has been stuck in my head for years. Traditionally, sourdough starters were left relatively exposed to the air, thus the natural yeasts of the area are what colonized the bread. This meant that sourdough from one place may taste nothing like sourdough from another place, and from what I remember, some places are famous for their unique sourdoughs. Just one thing we lost a bit of with the advent of packaged yeast.
ReplyDelete