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3 cups WW flour
3 cups tepid water
1 Tbsp active dry yeast
1 Tbsp fat free yogurt
1/2 tsp baking soda
1 tsp salt
How To Prepare:
About 12 hours before you want to cook the pancakes, mix together 2 cups WW flour, 2 cups water, 1 Tbsp FF yogurt, 1 Tbsp yeast. Whisk until well blended. Cover with a dishtowel and let sit for about 12 hours on the counter. Then add remaining ingredients and stir until well blended. Let rest for 15 minutes. Spoon dough onto seasoned griddle that has been preheated to medium heat. Cook until top is dry and full of bubbles (takes longer than for regular pancakes) then turn and cook a few minutes more.
Variation: use any whole grain flour such as spelt or oat.
Leftovers should be put on a cooling rack until completely cool, then refrigerated in plastic bags individually or put in the freezer for future meals. Reheat in the microwave or toaster. Makes 20 4" cakes.