By Timedess on October 10, 2011
"This recipe was given on a large-family forum when someone posted for a great pancake recipe. I took it, tried it, tweaked it for our family's tastes, and came up with a recipe that our family absolutely loves (and with 11 people to please, that means a lot!). Since the grains are soaked overnight, it is even healthier. Give it a whirl through your waffle maker, too-- it's even better as waffles! I am posting here with permission, and special thanks to my friend Amy's husband's friend, Dale, for the original recipe. While the recipe may seem daunting at first, it is really very easy-- my 11yo daughter is our chief pancake-and-waffle-chef, and she's quite a pro at this recipe now. We serve this with either real maple syrup, homemade maple-flavored syrup (directions on the Maplene box), or yogurt with chocolate syrup and/or fruit. It's great with any topping-- or none at all! Leftover made pancakes or waffles freeze well, or place leftover batter in a jar in the fridge for a day."
Serving Size: 1 (275 g)
Servings Per Recipe: 10
"This recipe is fantastic. Truly. It is one of the tastiest pancake recipes, and certainly the best whole grain/oat one I have made, and believe me I have tried a lot of them. It is also huge. Use your largest mixing bowl, plan to take 1-2 hours to cook them all, but you will feed your entire family and have plenty left to freeze. They re-heat nicely in the toaster oven. I only use 1 stick of butter, not 2, and I add 1 tsp salt also. Otherwise follow it exactly. Don't worry about leaving the batter on the counter overnight as long as you add the whey or lemon juice. I usually do this using raw milk and have never had a problem, even up to 24 hours. The batter may start to smell yeasty, like bread dough, but as long as it doesn't stink, it is fine. IT is totally worth taking the time once a month or so."