This simple whole-grain hotcake recipe tastes great for breakfast on a chilly morning, or for dinner when you don't have much time. Soak the flour ahead of time and whip up a quick, delicious, filling meal.
In a large bowl, combine the whole wheat flour and cultured buttermilk; soak covered in a warm place overnight. A soaking time of 24 hours yields fluffier pancakes.
After soaking the wheat, add baking powder, sea salt, eggs, and olive oil. Mix until well-combined but do not overmix.
Cook on a hot, oiled cast-iron skillet or griddle until pancake is puffed and browned.
