I have a couple of favorite recipes (pancakes and a baked oatmeal dish) that I'd like to start preparing with soaked grains. We already soak almost all grains that we simply cook in liquid anyway (like breakfast porridge, buckwheat groats in soup, etc.) but last weekend I tried to make my baked oatmeal & it didn't turn out. I soaked my oatmeal/rye flake mix & steel-cut oats but I think I didn't cut the liquid enough in the recipe to account for the different preparation method.
I'd like to cook pancakes this weekend with soaked whole wheat flour. I know I could look at the NT recipe for pancakes but my family & I really love my pancake recipe & I'd hate to tinker with it too much.
Any tips?
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