A "bulgur" man...

Breakfast is serious work around here. Making sure everybody in my crew of twelve is up, dressed and fed at a reasonable hour takes some planning. I had suggested in my previous post on breakfast to make and freeze pancakes or waffles, see HERE. Today I am offering a great recipe. Sourdough and soaked pancakes make hearty, healthy breakfasts but sometime one wants a more conventional texture. This is especially true if you are newly on a real-food journey or if some family members don't like sour or, ummm, a little rubbery pancakes. For instance, my husband will eat sourdough pancakes but what gets him out of bed is bulgur pancakes made with bulgur or sprouted flour. It costs an arm and a leg and since I like my appendages I make my own, see my tutorial HERE. Bulgur flour is slightly sweet and produces a coarser baked good that is more familiar to newbies. Here is a large recipe that will make enough to feed eight adults, or a smaller family with some to freeze.

Dry:
6C bulgar (sprouted) flour
1/3C succanat
1/4C baking powder
1tsp quality salt

Wet:
6C sour milk (or regular milk with 1/3 lemon juice or vinegar added and rested five minutes)
6 eggs
3/4C butter, melted and slightly cooled

Whisk the dry and wet together and cook on a hot greased skillet.

Total newbie? Here's the 411: The skillet should be hot enough for a drop of water to "dance" on it, or roll around before it evaporates. If it is too hot it will jump and evaporate instantly. If it is too cool it will puddle. It may take a few tries to get it right but I have faith in you. When there are bubbles throughout the pancake and the edges are dry, flip. The second side will cook faster. Poke the corner into the center and when it looks dry it is ready to serve. Pretty soon you won't need to check, you will "know".

Want to make waffles instead? Separate the eggs and reserve the egg whites. Complete the pancake recipe to this point. Whip the egg whites and a pinch of cream of tartar to stiff peaks and fold into the batter, a third at a time. Bake in your waffle iron according the manufacturer's instructions. Worried about using an additive like cream of tartar? You can substitute one teaspoon lemon juice.

Linking up to Monday Mania and Fat Tuesday!