“Tell me about the blender batter soaking method…” is the question on today’s #AskWardee.
I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!
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The Question
Inez asks:
“Hi Wardee, I would like to know if this particular process is something you were aware of and have tried yourself. I watched a YouTube video that showed the soaking process of the grain, but, skipped the dehydration/drying process. She put the soaked grains into the blender, then proceeded to add the sourdough starter and other ingredients.
Your thoughts please,
Inez”
Basic Blender Pancake/Waffle Recipe
So easy! Blender Batter Pancakes or Waffles. Combine the ingredients in the blender, allow to soak overnight and cook in the morning. Yum!
Ingredients
To soak overnight:
- 1 cup liquid * plus 1 tablespoon acid if liquid isn't soured
- 1 cup whole grain or mix of whole grains
To add when ready to cook:
- 1 organic or pastured egg
- additional liquid so the batter circulates and is a good batter consistency
- 1/4 to 1/2 teaspoon sea salt
- 1/2 to 1 teaspoon baking soda
- vanilla extract
- ground cinnamon or other spices
- maple syrup or honey or stevia
Instructions
The night before:
-
Combine liquid and whole grain in blender.
-
Let soak at least 7 hours or overnight.
When ready to cook:
-
Preheat waffle iron or griddle.
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Add remaining ingredients.
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Add enough additional liquid to allow the batter to circulate freely and ensure proper consistency.
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Fry as usual.
Recipe Notes
*Liquid can be any liquid: water, milk, yogurt, non-dairy milk -- you're choice.
If not already soured (such as kefir) add 1 tablespoon acidic medium per cup of liquid.
Basic Blender Muffin Recipe
So easy! Blender Batter Muffins. Combine the ingredients in the blender, allow to soak overnight and bake in the morning. Yum! Makes approximately 2 dozen muffins.
Ingredients
To soak overnight:
- 2 cups liquid *plus 2 tablespoon acid if liquid isn't soured
- 3 cup whole grain flour r mix of whole grain flours
To add when ready to bake:
- 2/3 cup maple syrup or honey
- 3 organic or pastured eggs
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup grass-fed butter lightly melted or coconut oil
- ground cinnamon or other spices to taste
- chopped nuts optional
- dried fruit optional
- chocolate chips optional
Instructions
The night before:
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Combine liquid and flour in blender.
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Whirl to combine.
-
Let soak at least 7 hours or overnight.
When ready to bake:
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Preheat oven to 375 degrees Fahrenheit.
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Add to blender: sweetener, eggs, baking soda, baking powder, sea salt, butter and spices.
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Blend into a muffin batter.
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If using optional nuts, dried fruit, or chocolate chips, lightly mix into batter.
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Fill paper-lined muffin tins.
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Bake for 12 to 15 minutes, or until golden brown.
Recipe Notes
*Liquid can be any liquid: water, milk, yogurt, non-dairy milk -- you're choice.
If not already soured (such as kefir) add 1 tablespoon acidic medium per cup of liquid.
Links Mentioned
- Free Traditional Cooking Video Series (freebie)
- Vitamix high-powered blender
- BlendTec high-powered blender
- Banana Muffins @ My Blue Daisy
- Pumpkin Pancakes @ Real Food Outlaws
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Have you used the blender batter soaking method? What’s your favorite thing to make this way?
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So whole grains can be soaked and sprouted and then ground in the blender with liquid for batter without dehydrating the sprouted grains first? I do not have a dehydrator but would love to use sprouted grains.
AW! Wardee! Thank you for answering my question! I am so excited! It’s Thanksgiving day. I logged in to TCS to check my sourdough pancake recipe, then checked with my goggle + and saw your post and my question!
I’ve been busy with life. We are in the process of selling our home and packing up our office. So I try to follow you as much as I can but I am very grateful you record your cast!
I feel better that you have used and experienced this method, with recipes! You are wonderful!
By the way, we are moving to central California. We will be working with a farmer who has a program that teaches farming! It’s call Heirloom farms. The program is Growing in Torah. I will be the cook for the students and staff! I am so excited! I will be using your recipes and teaching methods.
I am so thankful for finding you. How amazing that our Father guided you to this place in your life and the lives of all you touch with all your sharing!
Peace,
Inez
Inez! That is so inspiring!! This might be something like what I/we’ve been looking for here in Northern Ontario!! I’m going to have my Torah group check this out and pray on it!!
Hello Connie, how Wondeful! I hope you make contact with Growing in Torah and get the answers and encouragement you need! Keep me posted!
Inez Vasquez
Love,love,love….I would encourage folks to use a glass bowl or ceramic bowl to soak overnight.Unless your blender has a glass container. I do not leave mine in the plastic container overnight because of the issues with plastic such as hormone disturbances that it creates. In the morning you can put it back in the blender and add the rest of the items and mix.
Thank you Wardee
Kathy
Hello, I am interested in trying this, but I have a question about soaking in milk. I’m a bit squeamish about leaving milk on the counter overnight. Does the added acid prevent the growth of bad bacteria? Also, I may have missed this, but is whey from yogurt an acceptable acid?
Thank you,
Shelley
Hi Shelley,
It does prevent spoiling. Whey is fine to use. 🙂
Millie
Traditional Cooking School
Thank you for the reassurance, Millie!
So I combined the Wardee muffin recipe using sprouted flour and soaked it overnight
Then I added the rest of the ingredients and also two ripe bananas
I baked half the batter in muffin tins ( 6 of them with a sprinkle of choc chips) and half the batter in a round cake pan
The house smells divine
Ps I also used a food processor since the batter is a bit stiff at first
I feel like I’ve made a big first step to joining the soak/sprout/sour club
For me at this time buying sprouted flour is a great time saver even though it costs more