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Normally when I make bread I make enough dough for 3 loaves since that’s how much wheat my bowl can hold well to soak.
Rather than making 3 loaves this time, I decided to leave 1 loaf-worth of soaked wheat in the bowl and use it for all those times that I want to make something but didn’t have enough notice that I felt like cooking to soak the grain. So I covered it with plastic wrap and set it in the fridge.
Yesterday we wanted pancakes for lunch, so I pulled out my pre-soaked wheat, added 2 eggs, 1/2 tsp baking powder, a little olive oil (since that’s what we had), some grated apple, frozen blueberries, and about 1/4 cup of honey. The wheat was moist enough that I didn’t have to add a liquid to thin it.
Mixed mixed mixed to get the egg in evenly, then added everything else and mixed some more. Heated our made-in-the-USA cast iron griddle (I’m wary of using made in China cookware, since China doesn’t appear to care a whole lot about its quality standards)
They were really good. When the wheat is soaked, it honestly doesn’t taste at all like whole wheat normally does. These were smooth and chewy, not dry and crumbly.
This post is a part of Works For Me Wednesday
And Real Food Wednesday (late! I just discovered them, neat stuff!)
