Have you heard of the benefits of soaking wheat in cultured dairy products?  It helps make it more digestable and greatly increases the absorptability of the nutritients.  This sounds all scientific, but the best part  is soaking wheat means breakfast is already made!

This idea can be adapted to make perpetual pancake and waffle batter and muffin batter.  Not only does it save time, but it is more nutritious!  It's a win-win.  Soaking wheat flour also makes the texture of the baked goods very smooth.  Here are some recipes to try:

Perpetual Pancake and Waffle Batter

Combine all ingredients and refrigerate overnight.

2 C whole wheat flour

2 C plain yogurt

2T honey

2 T oil

2 eggs

1/4 t salt

1 t baking soda

You may double or triple this recipe and store in the refrigerator for up to 2 weeks.  Take the batter out and just cook up the number of pancakes or waffles needed and return it to the fridge for next time.  This also makes a quick and nutritious snack.

Commercial syrup is usually filled with high fructose corn syrup–not very good for you!  As a lower sugar substitute try this mix

Quick and easy pancake topping

Combine the following 4 ingredients into a quart jar.  Shake well.

3 C sugar
1/2 C + 1 T flour
1 T cinnamon
1 1/2 t nutmeg

To use, pour 1 C mix and 2 C water into a sauce pan.  Cook and stir until thickened.  Remove from heat and stir in 1 t maple extract (optional.)

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Always Ready Bran Muffins

This recipe was shared with me by my good friend (who is also a phenomenol cook, Allison Hall)

3 C unprocessed wheat bran, divided

1 C boiling water

3/4 C brown sugar

1/4 C molasses

1/2 C butter

2 1/2 C wheat flour

2 t baking soda

1 t salt

2 eggs, beaten

2 C buttermilk (or 1 1/2 c yogurt and 1/2 c water)

Mix 1 cup bran with boiling water, set aside.  In e separate bowl, cream butter and sugar.  Combine the dry ingredients.  Mix all ingredients together until well blended.  Cover and store in teh refrigerator at least 12 hours before use.  Preheat oven to 400 degrees, spoon batter into greased muffin cups. Bake for 20-25 minutes. (These make a delicious grab and go breakfast.)