A very good friend turned us on to this recipe, or one similar to it. Of course, you know I have fiddled with it some in the last few months … so it isn’t quite like we originally received it. Try it this weekend and let me know how yours turn out.
Place in a blender, at highest speed, for 3 minutes:
- 1 Cup of Brown Rice
- 3/4 Cup of Oat Groats (or steel cut oats)
- 1 tsp vanilla extract
- 2 cups of buttermilk (or some non-dairy alternative)
- 2 Tbsp of Olive Oil
(You can use other grain combinations, but the proportions should remain about the same.) The batter should flow freely in the blender and it should swirl around the “vortex”. If, for some reason it doesn’t, add a bit more liquid. The batter for pancakes can be a bit thicker. Truly thick batter can be used, when complete, to make muffins.
Put the lid on the blender and let it stand at room temerpature overnight (or at least 12 hours, and up to 24 hours)
As you prepare to cook the pancakes, heat the griddle or waffle iron to the highest possible heat that won’t damage the equipment (generally med-high).
Before cooking the pancakes, add:
- one egg
- additional liquid if needed
… and blend again on high speed for 1 minute. Blend thoroughly. Then add:
- 1 teaspoon salt
- 1/2 tsp baking soda
- 1 – 2 tsp baking powder
You can sift these ingredents into the mix, but I have not found that to always be necessary.
Prepare your cooking surface with a spray on non-stick cooking spray, i.e. spray on olive oil. Pancakes are ready to flip when the bubbles pop and stay open. For waffles, definitely spray the cooking surfaces and following the cooking instructions for your equipment.
Serving: We have added chocolate chips (minis) to the pancakes, and that turned out just fine. We have also served with organic maple syrup, blueberry syrup and raspberry syrup. Last week, Pip ate some with honey on them; William Bradford will even eat them plain.
I have some in the blender now to serve in the morning. Enjoy!