Comments on: Simple Soaked Pancakes

By: Kelly

Kelly — Mon, 06 Feb 2012 23:49:29 +0000

If you don’t soak these, do you still use the buttermilk and just mix up everything and cook? It is so interesting to see your baked goods such a light color compared to mine using regular whole wheat. I am saving up for my wheat grinder. I think it will help my teenagers accept the whole grains.

By: Bridgett

Bridgett — Sat, 04 Feb 2012 00:44:52 +0000

I have made these twice now. First time they were AMAZING! Second time…not so much, but totally my fault! We didn’t have any buttermilk on hand so I subbed milk and whey from some yogurt and the results were less than stellar :/. I definitely recommend sticking with the original recipe like she wrote it! I guess they would have been ok had I never tasted them with the original recipe :)

By: Kathy

Kathy — Thu, 02 Feb 2012 22:53:52 +0000

I usually use soured milk instead of buttermilk in cooking – I am assuming this would be an ok substitute.

Also because of my lack of knowledge, would you please explain why you can leave buttermilk on the counter overnight? And can this also be done with soured milk?

By: Laura

Laura — Thu, 02 Feb 2012 17:27:46 +0000

Bummer that these didn’t turn out well for you. I will admit to not loving all the soaked items either and have kind of gotten away from soaking whole grains because we don’t always prefer the flavor/texture.

By: Teo

Teo — Thu, 02 Feb 2012 15:20:15 +0000

I made these with kefir exactely following the recipe and they turned very sour and would hold its shape when turned over. I am sorry to say but all my experiments with wholemeal flour- pancakes and sour bread have been a disaster.:(

By: Virginia Brown

Virginia Brown — Tue, 17 Jan 2012 01:53:40 +0000

I’m going to try these using buckwheat flour which is high protein,
low carb & high fiber!

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Sat, 14 Jan 2012 19:50:17 +0000

This has happened to Laura before but she has solved it with thinning
them out a little with milk. It sounds like you tried that. I am
wondering if they would be less gooey if you added more flour and
decreased some of the wet ingredients…I hope that helps! :)

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Sat, 14 Jan 2012 19:22:48 +0000

That should work out fine.

By: April @ ecoMomical Me

April @ ecoMomical Me — Sat, 14 Jan 2012 14:42:48 +0000

Can I just use the buttermilk left from when I make raw butter? I am trying to find various uses for this type of buttermilk!

By: Jaclyn

Jaclyn — Tue, 27 Dec 2011 04:18:38 +0000

Laura, PLEASE HELP!!! I’ve made these several times with great sucess when I use “junky” ol’ King Arthur whole-wheat flour BUT as soon as I tried them with fresh-ground hard white wheat … they were a sad bust. No matter how long I cooked them or how much I thin’d them – they were still gooey on the inside and the cooked edges tasted more like a grilled cheese sandwich than pancakes. The last 3x I made theses, I made King Arthur pancakes along side just as a “back-up”. They turn out great every. single. time. … the fresh-gorund flour – never had a good batch. Any ideas what is going awry? I’d sure love these w/ a healthier flour. Thanks!