Name: Essene pancakes
Ingredients: 500g of wheat or spelt (and 200g of buckwheat if you like it); 8 tbsp of V.P.P.F. oil (sesame or olive); 1 to 2 tbsp of soy sauce (shoyu).

Essene pancakes

Published by Julia Arman le 25 mars, 2016 - 16:24

Crispy pancakes are made with sprouted grains.

Ingredients

500g of wheat or spelt (and 200g of buckwheat if you like it)
8 tbsp of V.P.P.F. oil (sesame or olive)
1 to 2 tbsp of soy sauce (shoyu).

Tools

crusher cone
tip: none
parchment paper

Recipe

Sprouting cereals: soak the wheat or spelt (and buckwheat) overnight in water (remember that the grains will soak up the water, so put enough in, say double the volume of cereals in water). The next morning, or at least 8 hours later, pour them into a colander to remove the soaking water and rinse them well. Then cover with a clean, damp cloth, otherwise a lid or plate over the colander to keep the seeds away from the light. If your colander is transparent, put it in a cupboard to prevent light from reaching the grains. If possible, remember to re-moisten the cereals frequently. After two days the seeds are sprouted, the germ should remain white and not green.
Rinse the sprouted cereals: rinse the sprouted cereals thoroughly to remove any mold that may have appeared. Grind with the extractor: equipped with the grinding cone. If you want a finer texture, you can pass the dough a second time.
Add the liquid ingredients: oil and soy sauce. Add a little water if the dough seems too dry.
Spread on baking paper in thin layers: place the dough on baking paper the size of your oven racks. Put the dough into a ball. Cover with another piece of baking paper and flatten finely using a rolling pin. Score the dough into strips to make it easier to cut after cooking
Baking in the oven: remove the top sheet of baking paper. Bake in the oven either at a low temperature at 65°C for 3 to 4 hours or at 90°C for 1h30 or at 180°C for 20 minutes. If you choose the quick version, be careful, it burns quickly. Storage: in an airtight Tupperware or in a bread bag for several weeks.