Sprouted Wheat Pancakes

These sprouted wheat pancakes are a healthy addition to your breakfast.



From “Bread Revolution"
December 2017



  • These pancakes are naturally sweet.
    Photo by Paige Green
  • "Bread Revolution" by Peter Reinhart, features fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternate flours, as well as allergy-friendly and gluten-free approaches for favorites.
    Cover courtesy Ten Speed Press publishing

Total Hands-On Time: 30 min

Preparation Time: 5 min

Cook Time: 25 min

Yield: 5 large pancakes or 16 silver-dollar pancakes

Bread Revolution (Ten Speed Press, 2014) by Peter Reinhart explores the next wave in bread baking along with fresh techniques that are expanding the boundaries of what is possible – including the use of groundbreaking new flours. This recipe for pancakes is delicious even without butter or syrup.

I thought it best to start off with a recipe that’s very simple and quickly demonstrates the attributes of sprouted flour. If I’m not mistaken, once you try it, you’ll immediately seek out a bulk supplier for your sprouted flour pantry. These are the best pancakes I’ve ever eaten, period. They’re so naturally sweet and creamy that you really don’t need butter or maple syrup on top. But since that might be tampering with sacred ritual, I’ll leave it up to you. This same batter can be used in a waffle iron to make fabulous waffles; see the variations at the end of the recipe for details.

Ingredients:

• 1 cup plus 1 tablespoon sprouted whole wheat flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon sugar, honey, or agave nectar
• 1 1/2 cups buttermilk       
• 1 egg, slightly beaten
• 2 tablespoons unsalted butter, melted

Instructions:

1. In a medium bowl, stir together the flour, salt, baking soda, and sugar (if using honey or agave nectar, add it to the buttermilk in the next step). In a separate bowl, whisk together the buttermilk, egg, and melted butter, then pour into the flour mix­ture. Stir with a large spoon just until the flour is hydrated; don’t overmix. The result will be a fairly thin, pourable batter; it will thicken slightly as it sits, so don’t add more flour. Transfer the batter to a measuring cup with a pouring spout (or leave it in the bowl and portion it with a ladle).

2. Preheat a nonstick skillet or griddle over medium heat.

3. Put about 1 teaspoon of butter or oil in the hot pan, just enough to thinly coat the surface. Lower the heat to just below medium. Pour in batter to make pancakes of the desired size. You may need to tilt the pan to spread the batter into an even circle. Cook until the bottom is rich golden brown and bubbles form on the top, 2 1/2 to 3 minutes for larger pancakes, and less for smaller pancakes. Flip and cook until the other side is golden brown, about 2 1/2minutes.

4. Serve hot, or keep the pancakes in a warm oven at about 200 degrees Fahrenheit while cooking the remaining pancakes.

Variations

Sprouted Wheat Flour Waffles: You can cook this batter in a waffle iron. If mak­ing waffles, I recommend doubling the recipe, since the waffle iron gobbles up a lot of batter. Also, separate the eggs. Add the yolks to the batter, and whip the whites until stiff, then fold them into the batter for additional aeration. To cook, follow the instructions for your waffle iron.

Sprouted Multigrain Pancakes: Replace about 1/4 cup of the sprouted whole wheat flour with an equal amount of any combination of other sprouted flours, such as corn, buckwheat, millet, sorghum, or quinoa.

Blueberry Pancakes: Add 1 cup of fresh or frozen blueberries (or other fresh berries) to the batter.

More From Bread Revolution:

Sprouted Sandwich Rye Bread
Sprouted Wheat Pizza Dough


This excerpt is reprinted with permission from Bread Revolution© 2014 by Peter Reinhart. Photography © 2014 by Paige Green. Published by Ten Speed Press, an imprint of Penguin Random House LLC.