Who could turn down a good pancake? Actually, before this recipe, I really didn’t like pancakes. Oh, I’d eat them, but only liked them if they had chocolate chips in them. Then, one day, I found a recipe that sounded a bit different and looked promising. The recipe called for soaking the flour overnight, a technique I’m trying to incorporate more in my cooking. Soaking the flour breaks down the phytic acid present in the grain, making it easier to digest.
I mixed up the flour, milk and vinegar that night and left it to soak. The next morning, I added the rest of the ingredients and made our family some pancakes. With that first bite, it was pure heaven! Those were the best pancakes I’ve ever eaten.
Since then, I’ve made them many, many times for my family. They are loved by all and we all look forward to the days that they are made. I’ve made them plain and with chocolate. The funny thing is, they taste better without any chocolate. I love them plain, slathered in butter, and soaked in maple syrup (the real stuff). I feel that soaking the flour overnight is what gives the basic pancakes their amazing flavor.
So what are you waiting for? Go indulge in some of the best pancakes around!
Soaked Pancakes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes
Ingredients
- 2 c. flour
- 2 c. milk
- 2 Tbsp. apple cider vinegar
- 2 eggs, lightly beaten
- 2 Tbsp. maple syrup or honey
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
Instructions
- The night before, mix together milk and vinegar.
- Whisk in the flour.
- Allow to sit on the counter, covered, overnight.
- In the morning, whisk in the remaining ingredients.
- Pour 1/4 c. of batter on a hot greased skillet.
- Cook until the edges start to bubble.
- Flip and cook for another 2 minutes.
- Remove to a plate.
- Repeat until all the batter is used.
- Enjoy!
Notes
The maple syrup and honey are completely interchangeable, depending on personal preferences, or what you have on hand.