These pancakes have a pleasantly sour flavor from soaking the whole wheat flour overnight. Soaking makes the flour more digestible and softens its flavor.
Soak flour in yogurt in a warm place overnight (cover with a damp towel). The next morning, stir in the eggs, salt, baking soda and melted butter. Thin with water to desired consistency. Cook on a hot, oiled griddle or skillet.
These pancakes cook more slowly than either un-soaked whole grain flour or white flour pancakes. The texture will be chewy and the taste pleasantly like sourdough. Serve with melted butter and raw honey, maple syrup, or homemade applesauce.
Use local products! Try using Gleasons Grains' whole wheat flour, Butterworks Farm yogurt and Riverberry Farm Eggs.