Soaked Whole Wheat Pancakes

When I originally posted my version of NoSpendMonth's pancake recipe (back in January), I promised that I'd play around with soaking the grains and replacing some of the fat with applesauce. So it took me a while. :-P

Here it is, though. We had these this morning for breakfast, and they were really good. Lighter than usual and more of a buttermilk taste, which I liked (not sour, just rich). I've got a stock of applesauce in the freezer, which made that modification simple (need to post my applesauce "recipe" soon; it's more of a "process" than a "recipe," but it's so simple that I want to share it).

• 4 C wheat flour
• 1 C oats
• 5 C milk
• 5 T vinegar
• 1 C butter, melted (2 sticks)
o or 1/2 C butter, melted + 1/2 C applesauce

• 3 T baking powder
• 3 t salt
• 3 eggs

DIRECTIONS
1. The night/7-10 hours before the meal, in a medium bowl, whisk together milk and vinegar. Leave to sit for 5 min.
2. Meanwhile, in a large bowl, stir together flour and oats.
3. Mix butter (and applesauce, if using) into milk mixture.
4. Stir milk mixture into dry mixture.
5. Cover and leave out 7-10 hours.
6. Stir baking powder and salt into flour mixture.
7. Whisk eggs in separate bowl and stir into flour mixture.
8. Heat a lightly oiled griddle or frying pan over medium high heat (if non-stick, oil is not necessary).
9. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
10. Brown on both sides and serve hot