Ingredients:
1.5 cups whole wheat flour,
1.5 cups almond milk (real milk is ok too),
one egg ( I also used 1Tb ground flax seed + 3Tb water and it turned out great),
2.5 ts. of yeast
2 Tb sugar ( I used pancake syrup but both are good),
2 Tb canola or vegetable oil
1/4 ts salt
1/2 tsp vanilla extract (optional)
Warm
up milk, not till it's hot, just really warm ( around 110-120 degrees), add
the sugar or syrup to the milk when heating it up, stir up well. Never let the milk get to 130 degrees or it will kill the yeast. Then
when the milk is warm add the yeast to the milk, I don't always stir it
up too much, sometimes just sprinkling the yeast on top is sufficient. I
let it sit somewhere warm for 10 minutes so it can activate. After this
time it should have a large area of thick foamy yeast on top of the
milk.
While it sits mix the dry remaining ingredients in a plastic
container or a large mixing bowl that has a lid and will fit in your
fridge. Right before I stir in the yeast milk mix I add the egg and oil
to the dry ingredients, then stir it all up until smooth. Let it sit
somewhere warm for 30 minutes to start to rise, (at this point you can let it sit for another 30 minutes and make the pancakes right now, but if you put the batter in the fridge to mature it will taste even better in the morning).
Then put it in the refrigerator covered over night and it will rise
and continue to have the yeast activate and get the batter all airy and
nice. In the morning take it out and use it to make pancakes or waffles
as you normally would, turning them when browned on the edge and bubbly
on top. The sides will start to look kind of dry. Some recipes I found said you could thin the batter out with more milk,
but I found this thick yeasty batter to work just fine as is, I just
spread it a little bit with the spoon as I was putting it in the pan,
The pancakes should get crisp on the outside and stay moist and almost
creamy on the inside. They will be thick and take a little while longer
to cook then regular baking powder pancakes, but it's worth it.
You must serve with syrup or a sweetener to get the right taste, otherwise they will taste like an amazing flat dinner roll instead of a deluxe pancake.
So, when you taste the test pancake, as most people would, add syrup to
it. :)
Enjoy!
