Monday, March 30, 2009

"Soaked" Pancakes

I said I would be posting about cooking and nutrition every now and then. So, when a friend requested a few recipes, I thought it would be another great opportunity to blog about bread baking.

A small nutritional lesson on grains. Just because you have switched from white flour to whole grain flour does not mean that you are getting all of the nutritional value. In fact you may also experience new problems with digestion. This is because whole grains contain phytic acid in the bran of the grain. Phytic acid combines with key minerals, especially calcium, magnesium, copper, iron and zinc and prevents their absorption in the intestinal tract. Soaking, fermenting or sprouting the grain before cooking or baking will neutralize a large portion of the phytic acid, releasing these nutrients for absorption. This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches and difficult-to-digest proteins including gluten.

That is how Sue Gregg explains it in her Whole Grain Baking Cookbook. And the following is her blender batter pancake recipe. You can use different combinations of grains and cultured milk but the following is the best combination I have found so far.

Stage 1:
1. Place in blender, blend at highest speed for 3-5 minutes, cover blender and let stand at room temperature 12-24 hours (so I do this the morning or night before wanting to make the pancakes) Put the ingredients in the blender in the following order:

  • 1 1/2 cups buttermilk

  • 2 tbs melted butter

  • 1 tsp vanilla extract

  • 1 cup brown rice

  • 1/2 cup rolled oats

Stage 2

1. preheat griddle on medium high

2. Just before baking, add egg and blend on highest speed 1-3 minutes

3. Stir in:

  • 2 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp salt

There are many many ways to prepare "soaked" breads, muffins and pancakes. In this recipe you soak the grain overnight before baking. You can also soak and sprout a large amount of grains (I mainly use spelt) then store them in your refrigerator then grind then you can just grind the grain into flour right before using. This can all sound very intimidating, but believe me once you get the hang of it and in the habit of doing it, it is very simple and takes little time. Believe me..with 2 little ones I know how precious time can be!!

1 comment:

  1. How do you grind the soaked grains when they are wet into flour? This sounds good, but I don't understand.