Simple Soaked Whole Wheat Hotcakes





In a large non-reactive bowl, combine the whole wheat flour and cultured buttermilk and soak, covered, in a warm place overnight. If you are able to soak the wheat for 24 hours the pancakes will be fluffier. After soaking the wheat, add the baking powder, sea salt, eggs, and olive oil. Mix until combined well but do not overmix. Cook on a hot, oiled cast-iron skillet or griddle. Cook until pancake is puffed and browned. Makes about 12 to 14 pancakes.


Ready to Learn More?

Soaked Flour Hatcakes

Related Articles & Recipes:


Related Products:

Buttermilk Starter Culture Heirloom Variety Buttermilk Starters
Yogurt Starters
Yogurt Starters
Kefir Grains and Kefir Starter Kefir Starters

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address