Pancake Day is coming up, so I want to share my latests favourite recipe for pancakes. Any excuse is good enough for pancakes for me, but which one is better than Pancake Day?? At the moment I love our soaked pancakes with grape fruit and blackberries. I make part of the batter on the night before I bake the pancakes, leave then to soak overnight and add the fruit in the morning.
Why soaking grains?
Soaking the pancake batter is something I learned from the website Kitchen Stewardship. She wrote a whole post about why soaking grains is good for us, which is super interesting. I won’t repeat her here, but I just want to say this about it briefly: Soaking grains makes the nutritional goodness a lot more available to our bodies. What a waste to pass too much of all that precious food through our bodies without making the most of it’s nutritional value, don’t you think?
I also started with her soaked pancake recipe but slowly altered it to make it into my own as you find it here below. You can soak the dough for 12 up to 24 hours, simply covered with a kitchen towel on the kitchen top. I promise it doesn’t go off, I have tried it lots of times! It also saves time in the morning if you want to have them for breakfast. You only need to add a few extra ingredients.
Citrus fruit is still in season, but grape fruit isn’t generally as popular as the oranges and the tangerines. It definitely isn’t in our house! So, I wanted to give it some extra love in our family. Adding it to the pancakes is just a gentle introduction to this beautifully pink fruit. Maybe you can let the kids deal with the grapefruit: washing it thoroughly, grating the zest and juicing it. This may get them more interested in this pretty fruit.
I have used the last blackberries we had in the freezer from last Summer’s foraging. Other berries like blueberries or raspberries are more easily found in supermarket’s freezers and would of course be just as good.
Happy Pancake Day!
PS: I recently made these muffins with grapefruit as well, which we all loved! The recipe is actually a
doughnut recipe from Kitchen Sanctuary, a great food blogger to keep an eye on.
Soaked Pancakes with grapefruit and blackberries
|Prep:||Cook:||Yield: (depending on the size and thickness) about 20 pancakes||Total:|
- Day 1
- 100 grams of porridge oats (1 cup)
- 250 grams of flour (2 cups)
- 250 grams of full fat yoghurt (1 cup)
- 4 tbsp rapeseed oil (1/4 cup)
- 4 tbsp apple cider vinegar (1/4 cup)
- Day 2
- zest of the grapefruit
- 4 eggs
- zest of the thoroughly washed grape fruit
- 1/4 cup of grape fruit juice
- pinch of salt
- 3 tsp baking powder
- 1 tsp of baking soda
- 2 handfuls of (frozen) berries
- On Day 1: mix the porridge oats, flour, yoghurt, rapeseed oil and vinegar.
- Cover with a clean tea towel and leave to stand for 12 to 24 hours.
- On Day 2: add the other ingredients, leaving the baking powder and baking soda for last.
- If needed add a little bit of water to make the dough runnier, that makes it easier to spread the batter in the frying pan.
- Start baking the pancakes. I usually use three pans at the same time. They need slower baking than standard pancakes, a medium to low heat works best.
from More Than Just Carrots