If you’ve read the post about how much healthier properly prepared grains are, yet are like me and sometimes forget to think ahead so the pancakes/waffles are ready for breakfast (using my traditional pancake/waffle recipe or the recipe using my new Bosch blender: blender batter pancakes/waffles), then you can do what I do now – keep some sprouted flour in the freezer. This flour is great to have on hand for cookies or muffins, too, since I personally haven’t had any luck with those types of recipes using soaked grains.
This is how I serve my pancakes to the kids, with a nice garnish and a pretty flower, NOT!photo by WayTru
Any recipe will work:
You can use any basic pancake/waffle recipe you like, and then just use healthier ingredients. Here’s a recipe in case you don’t feel like hunting for yours…
Last Minute Pancakes/Waffles Recipe
- 3 1/2 c. flour – use as much or as little whole grain flour as you like. I use half Bob’s Red Mill organic unbleached white & half sprouted organic whole wheat pastry flour ground from sprouted berries (“pastry” flour just means it was ground from soft wheat berries, not hard – only use hard for breads.)
- 2 T. baking powder (the kind without aluminum)
- 4 eggs
- 2 c. milk (depending on how much sprouted flour you use, you may need a LOT more milk)
- 2 t. vanilla (I use organic)
- 1 t. sea salt
I mix it up in my Bosch – I love that I can turn it on and walk away and don’t have to stand there holding the hand mixer anymore! I fried them in virgin coconut oil for extra nutrition (and nice crispy edges), and didn’t taste the coconut at all. If you’re worried about it, you could use the refined coconut oil with no taste or smell.
This makes enough to feed a big family OR cook leftovers only ’til lightly brown, then freeze in between waxed paper in a freezer baggie – an easy and fast breakfast, just pop in the toaster.
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{ 2 comments… read them below or add one }
theMom 11.30.08 at 8:44 am
I just had to add my own little perspective on your pancake recipe.
I had to chuckle to myself when I read your comment about the recipe (using 3 1/2 c flour) being enough for a large family or to put in the freezer. When I make pancakes for my family, I use 6 cups of whatever flours. Sometimes I may have a few pancakes left over, other times not! Perhaps I should mention I have 9 children.
I experience a similar chuckle when making the egg bake recipe you posted a month or so ago. (Very Good, BTW!) But the idea of making a pan, individually freezing extra, and reheating in a toaster oven always cracks me up. Usually I make two pans and depending how picky my kids are being, I often have nearly a full pan left. I cover it and put it in the fridge. When I’m ready to reheat it, I fire up the regular oven, drizzle a bit of water over the eggs,recover and reheat for 25-30 minutes.
Unfortunately, one of the drawbacks of cooking in this volume constantly, is that it takes much longer to re-stock a kitchen with “good” pans. I regularly use lots of pans for one meal. And unfortunately, I still have mostly thin aluminum bread and cake pans, cookie sheets, etc.
[Reply]
Kelly the Kitchen Kop 11.30.08 at 11:27 am
Hi Mom,
Yes, you certainly have your own set of challenges, that’s for sure, but wow, what a greater set of blessings!
We could learn a lot of good kitchen tips from you, keep commenting!
Kelly
[Reply]