Whole Wheat Soaked Pancakes

I've started looking into soaking grains since I've heard it can help with digestion.  I know grains are hard on my system, so why not make it easier?  Just starting out it seems a bit confusing...how you soak grains for every recipe.  So I figured I'd start with something very simple.  A recipe that uses the soaking agent already.  No recipe mods.  Just mixing part of it earlier than usual.  Pancakes fit the bill :)  I used the recipe for simple soaked pancakes from Heavenly Homemakers and added a little sugar (organic cane sugar).  So simple.  I mixed the flour and buttermilk as soon as I got home from the store yesterday morning and just let it set on the counter all day.  Then at dinner time I added the rest of the ingredients plus a little extra buttermilk to thin it a bit and cooked the pancakes.  It worked great!!  And the pancakes are awesome!  Big, fluffy...so good!  We all loved them.  Justin ate more than usual.  And even Rebecca had 1 1/2 pancakes...and they are pretty big and hearty.  This was a great way to attempt soaking grains.  I am anxious to try it in other ways.  But I will for sure always be soaking my pancakes from now on.  I served it with homemade blueberry topping, walnuts, pecans and whipped cream (for Justin).  Mmmm.  I made a double batch with the intent of freezing a bunch for easy breakfasts in the future.  But we all gobbled them up and are having some for breakfast today...which leaves 2 left to freeze :P  I made 12 good size pancakes.  I guess I'll have to make another batch soon.  On a side note, we've discovered that Rebecca LOVES bacon.  I don't mind it, but I don't usually make any for myself, just a couple pieces for Justin.  But I realize I'm going to have to start making more...Rebecca wants all of Justin's :)  "More bacon, more bacon!"  She loves her veggies.  But she is definitely not a vegetarian ;)

Whole Wheat Soaked Pancakes
makes ~ 6 pancakes

1 cup whole wheat flour (or whatever grain you want)
1 cup cultured buttermilk
1 egg
3 Tbsp. melted butter (or oil) (I used 2 Tbsp. for a double batch...I think 3Tbsp. is way too much...they seem greasy.)
1 tsp. baking powder
1/2 tsp. sea salt
2-3 tsp. sugar (optional...my add in)

Stir the flour and buttermilk together in a glass bowl. Cover with a cloth (I used plastic wrap) and leave on the counter overnight (mine soaked for about 7 hours...mixed it as soon as I got home from the store with the buttermilk). In the morning, stir in the egg, melted butter, baking powder and salt. Whisk together, adding extra milk or buttermilk for the desired batter thickness you prefer (I added about 1/4 cup extra buttermilk for a double batch).

Cook pancakes on a well buttered, hot skillet or griddle, flipping once bubbles begin to form. Serve with real maple syrup, applesauce, jelly, or any of your favorite pancake toppings!