Soaked  Griddle Cakes

These are the best pancakes you will ever taste!  The first time I made them, I thought they would taste just like any other pancake, but I was wrong.  They really get fluffy when you cook them and taste very flavorful.  First you need  to grind your wheat fresh if you can.  If you do not have a wheat grinder, you should check them out in our store.   We use our  industrial strength (The Country Grain Mill) that can grind a lot at one time.  When you grind wheat fresh, you get all the benefits from it.  Flour really looses its nutrition the longer it sits on the shelf.  Do not store up flour, you should grind it fresh always.  Fresh ground flour had to be used immediately because within about 72 hours it would lose at least 90% of over 30 nutrients through oxidation.   God made the wheat berry in such a way that, if kept dry, it could last centuries.  Wheat has even been found in Egyptian pyramids, and when planted, sprouted healthy plants.  That is, dry berries, I say.  With that being said, this phytic acid is what makes the whole grain seeds last forever on the shelf if left dry.

Is phytic acid good for you? The answer is NO!

Phytic acid is found within the hulls of nuts, seeds, and grains.  When you cook the food it can reduce the phytic acid a wee bit, but it is not the method of choice. More effective methods are soaking in an acid medium, lactic acid fermentation (kefir, yogurt, buttermilk), or sprouting.  Phytic acid has a strong binding quality to vital minerals, such as zinc, calcium, magnesium, and iron. When a mineral binds to phytic acid, it becomes insoluble, and will not be able to absorb in your intestines.  Thus leaving us mineral depleted.  Really, you need to get into the habit of soaking or sprouting your grains if you want to keep from loosing your minerals.  I have enjoyed the process of it and it has become the routine around here.

Century Griddle Cakes:

  • 2 cups of freshly ground wheat, spelt, or Kamut flour

  • 1 1/2 cups of kefir, yogurt, or buttermilk.  Mix the flour and kefir together.
  • Leave sit over night for about 8-12 hours to break down the phytic acid properly.  By morning, you are ready to make your meal.  It is that easy.



  • 2 well beaten eggs



  • 1 teaspoon of salt
  • 1 Tablespoon of something sweet (xylitol, honey, maple syrup, or raw sugar)
  • 1 teaspoon of baking soda (mix these three additions in until smooth)
  • 2 Tablespoons of melted butter or coconut oil (mix in until smooth)


  • Warm up your cast iron skillet 
  • If you want to do a lot of pancakes at one time, you should get a cast iron griddle.  That is something that we would like to get soon.
  • Watch until the batter starts to bubble up to the top and then flip to cook the other side.


Serve with real maple syrup.  We actually show the whole process of maple sugaring in our Homesteading for Beginners Volume Two


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2 thoughts on “Soaked  Griddle Cakes”

  1. Good morning Erin!
    Just wondering how you have set up your mill in your kitchen. I was considering mounting mine to a small table in the corner of my kitchen.

    1. That is exactly what we did:) I had it mounted to a little sturdy table and the table was screwed into the wall. It was mighty secure so we could grind lots of wheat. Now we have it rigged up to a bicycle which is fun to peddle while the wheat is being ground. Next project, my husband is tinkering with an old honda motor to motorize it. I will have to post about that when we get it figured out right. Hope this helps. ~Erin

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