Sprouted Wheat Pancake 發芽麵粉班戟

What is sprouted flour?
Sprouted flour is milled using sprouted wheat. By soaking wheat kernels in water, it will germinate and sprout because it is the seed of the wheat plant. Under the right conditions, the wheat kernels will grow into a wheat plant, but this process is stopped in order for us to have sprouted flour. The sprouted wheat is dried, then ground into flour.

What is the difference between using sprouted flour vs non-sprouted flour (regular wheat flour)?
Sprouted flour is tastier, more nutritious, and easier to digest. When a seed germinates, the enzymes start turning it into a growing organism. Hence the nutritional value increases.

It makes this pancake more nutty, tender with melt-in-your-mouth feel. Other than using it to make pancake, it can substitute with other whole wheat flour recipe.

Give it a try and you'll love it!

Ingredients to make about 7-8 large pancakes:

1 large egg, slightly beaten

1½ cups/340g buttermilk*

2 tbsp/28g melted butter

128g sprouted whole wheat flour

¼ tsp salt

1 tsp sugar

½ tsp baking soda

1) Slight beat egg with a fork or whisk. Add buttermilk and melted butter.
2) Add the dry ingredients: flour, salt, sugar and baking soda. Mix briefly.
3) Heat up a frying pan. Add half a tablespoonful oil. Ladle about quarter cup of batter under medium heat. Fry for about 2 minutes and flip over and cook for another 1-2 minutes. Serve warm with syrup.

*Note: buttermilk can be homemade: add about 1 tbsp lemon juice to a cup of milk. Stir and wait for at least 30 minutes. It will slightly thicken. Use it the same day or keep for a few days in the fridge.

Recipe reference: Bread Revolution by Peter Reinhart