Classic recipe for soaked pancakes that achieves the traditionally soft, slightly chewy texture and same satisfaction without any dairy.
Mix flour with water and lemon juice in a bowl. Cover and leave on the kitchen counter overnight but no longer than 24 hours.
Add the remaining ingredients and blend well.
If the batter is too thick, thin with more filtered water until desired consistency is achieved.
Fry up pancakes as you normally would in a hot, oiled skillet or griddle. Note that they will cook more slowly than unsoaked pancakes.
Refrigerate leftovers and reheat in a toaster oven.
Another option for leftover soaked pancakes is to dry them out in a dehydrator or warm oven.
They make a great snack with the wholesome topping of your choice.