[kmamma]

When you make these, how much water do you add before cooking them? I've been so disappointed in the result lately that I do not dare to make them again until I get some advice. It seems they take literally forever to cook all the way through. Am I just adding to much water?

Hmmm... I don't really know what my question is, just tell me what you do to get beautiful yummy pancakes.

 

[mmenzies]

I don't post often (not enought computer time), but just wanted to say that I made these last weekend (with house guests) and they were perfectly fantastic!!! I dotted with fresh blueberries after I poured the batter - oh my!

Anyway, I added very little water to my batch - maybe 1/4 cup if that.

Also, I soaked the flour in raw yogurt which was very thin, so maybe that made a difference?

Good luck,
Maria

 

[motocita]

i added 1/4 cup water and they came out perfect! the batter does need to be thick.

 

[rstump]

These are my favorite! I have a few variations. We make a triple batch every saturday. I add bananas, blueberries & chocolate chips (not all at the same time) and then freeze the extras.

I sub VCO for the Olive Oil! I usually use a combo of spelt & raw oat
groats!

Many times now I use sprouted spelt so don't have to soak. Then you can
also use apple juice instead of milk for those with any dairy issues
(and soak in w/only whey or lemon juice) . With the sprouted I have to
increase the whole grains to 2 cups. My families favorite combo is just
spelt & oats (equal portions of each)

I have also made them into little silver dollar pancakes and then
dehydrated them lightly to make pancake crackers. I was thinking about
adding some coconut meat (since I have so much) and then make crackers
out of them.
Blessings,
Renee

Blender Batter Pancakes
4-6 servings

1 1/2 cups buttermilk (or other soaking medium - kefir, sour milk)
1 1/2 cups whole grains (I used a combination of spelt, and oats)
2 tbs olive oil
2 tbs honey
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder

Combine buttermilk, oil, honey and whole grains in a blender and blend
on high for 5 minutes. Add liquid if necessary to keep a vortex
constantly going in the blender. Soak overnight or up to 24 hours. Add
remaining ingredients and blend briefly. Cook pancakes on a lightly
greased griddle on lowest heat until bubbles in the middle of the
pancake begin to break. Flip once. This can also be cooked in the
waffle maker. I served it with melted butter and maple syrup.

Sue Gregg suggests a combination of any of the following grains- brown
rice, millet, kamut, spelt, wheat, seven grain mix, buckwheat (use only
1 cup for 4 servings as it expands), hulled barley, corn, quinoa or
oats.

 

[knittinclothmama]

I did the Blender Pancakes last night and made them this morning.... My kids liked them but I didn't very much. They weren't very fluffy, kinda flat and squishy in the middle. Are they supposed to be like that? I used VCO instead of olive oil and I used 1 cup of Spelt flour and 1/2 cup of steel cut oats. I 'might' have poured too much water in to get the "vortex" going. Or maybe I need to use 2 cups of grains.
BTW rstump where do you get your sprouted flour??? That interests me since I don't have much time to grind my own.

 

[knittinclothmama]

Oh AND I used kefir instead of buttermilk..... if that helps at all. I was really hoping for some yummy, fluffy 'pancakes' and instead they tasted all soggy!!

 

[newcastlemama]

My family really enjoyed the NT pancakes made with yogurt, I did the cornmeal variation and had good results.

Happy cooking,
Jennifer

 

[rstump]

Not sure why they weren't fluffy. Mine are usually very big.

I now do the sprouted version only because they are much easier. I sprout my own.

I mostly use milk but I have used yogurt, kefir, buttermilk even apple juice.

Maybe it got over mixed with the baking powder. My husband used to pour the whole thing in a bowl after it mixed and then add the salt, baking soda & baking powder. He thought it was easier to keep from over mixing and it made them fluffier.

 

[luv my 2 sweeties]

Quote:

Originally Posted by rstump Blender Batter Pancakes 4-6 servings 1 1/2 cups buttermilk (or other soaking medium - kefir, sour milk) 1 1/2 cups whole grains (I used a combination of spelt, and oats) 2 tbs olive oil 2 tbs honey 2 eggs 1 tsp vanilla extract 1/2 tsp baking soda 1 tsp salt 1 1/2 tsp baking powder Combine buttermilk, oil, honey and whole grains in a blender and blend on high for 5 minutes. Add liquid if necessary to keep a vortex constantly going in the blender. Soak overnight or up to 24 hours. Add remaining ingredients and blend briefly. Cook pancakes on a lightly greased griddle on lowest heat until bubbles in the middle of the pancake begin to break. Flip once. This can also be cooked in the waffle maker. I served it with melted butter and maple syrup. Sue Gregg suggests a combination of any of the following grains- brown rice, millet, kamut, spelt, wheat, seven grain mix, buckwheat (use only 1 cup for 4 servings as it expands), hulled barley, corn, quinoa or oats.

Couple of newbie questions!

1) Can I use fresh raw milk for the soaking medium? (If so, I might whip some up tonight for tomorrow morning!

)
2) Should I place the mixture in the fridge to soak?

Thanks!

 

[nicolena]

re: making them taste better: i let mine soak 24 hours or more. i did this by mistake the first time and the tasted so much better than before. but they're never truly fluffy! i also stopped adding water because that made them start the process looking a little fluffy, kwim? and i use melted butter. i really like them. i give the leftovers to the girls later in the day with a thin layer of raw honey; it counts as a "cookie"

.

a couple questions--can you use milk? i always use yogurt or kefir--i thought the point was for the flour to ferment. can milk ferment so quickly? am i understandling incorrectly? also, i'm using baking soda since i figured the fermented product would react enough. should i be using baking powder? would that make them really rise?

questions, questions.........

 

[rstump]

I find they rise A LOT with the bakingpowder especially if they are soaked in something that really ferments it like kefir. They are very fluffy.

I soak in milk all the time. I do find it ferments MORE with sour milk. I save any sour milk in a jar in the back. But since you are soaking on the counter for 24 hours....even 1 day old milk will sour.

 

[motocita]

i was making the blender batter pancakes for several months, and they never turned out fluffy for me, even with 24 hour soaking (dh says they were more like crepes). once i bought a grain mill, i decided to try NT's recipe -- wow! what a difference! the pancakes turned out super light and fluffy.

 

[kmamma]

What great ideas. I will not add much water next time.