I tried this recipe this morning and basically, the chickens had a pancake breakfast
So I'm wondering if there was something I did that made it so nasty, or if maybe its.. um.. an acquired taste? I kept reading that soaked grain pancakes were tender and fluffy and delicious and I'd love them so I had my hopes up. The whole, unground grains I had on hand were oats, quinoa, and millet so I mixed those. I know the millet was pretty old, but it smells fine, so I don't have any reason to believe its gone bad. Quinoa was probably pretty old.. I know I've used it more recently than the millet, but can't remember when exactly (could have been this past spring but i can't be positive). I used the last of it so I can't go sniff it. I put the flax in with the grains instead of just before cooking like the directions say. That was just an oops. So if soaking flax makes a terrible flavor.. well, we have our culprit. We did not have buttermilk, yogurt, apple juice, apple sauce, or any non-dairy milks. So I used water + 1 tbs ACV. I'm assuming that was okay? I let it soak a full 24 hours, as that was the length suggested for oats. Could that have been too much for the other grains and given it a terrible flavor? Sniffing the batter before cooking it was almost unbearable. The small seemed to burn my nose! The smell didn't permeate the room or anything, but sniffing the blender was really nasty.