According to the Cynthia Lair on the cookusinterruptus blog, the French believe that eating pancakes on New Year’s Day promotes good luck and health for the coming year. I didn’t know this when I set the grains to soaking last night, but I’m pleased that the thing I was planning to make anyway might bring us good luck. They certainly were yummy. (Well, except for the first one from the pan, which tasted like the tacos we had last night. I’d washed the pan, but it retained the flavors. The tacos were good, just not great with syrup.)
Ben’s Friday Pancakes
See the comments on the link below for Cynthia’s suggestions about substitute grains. Apparently you can use corn meal, too. Good times.
2/3 cup steel cut oats
1/3 cup raw buckwheat groats
1 1/4 c liquid (Cynthia uses 1/2 cup plain whole milk yogurt and ¾ cup water. I used rice milk)
¼ teaspoon sea salt
2 tablespoons unrefined cane sugar
1 teaspoon baking powder
½ teaspoon grated nutmeg
Combine oats, buckwheat, yogurt and water in blender jar. 1 ¼ cup milk* can also be used. Cover and let soak overnight or 6-8 hours in the refrigerator.
Put blender bowl on base. Add remaining ingredients to grains and blend until smooth. Add a little water if needed. Preheat an oiled griddle or skillet. Pour about ¼ cup batter onto griddle and cook for about 2 minutes on each side or until golden. Repeat until all batter is used. Keep finished pancakes warm in the oven while you finish.
Prep time: 15 minutes plus 8 hours soaking time
Makes 6-8 pancakes
*Any milk, cow, goat, rice, soy or nut, can be used. I also like using a combination of yogurt and water to soak the grains.