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Fresh Milled Wheat Pancakes

These Pancakes are very fluffy and filling.
Yield: 8 Small Pancakes

Equipment

  • Large Mixing Bowl
  • Wisk

Materials

  • ½ Cup Fresh Milled Hard White Wheat Flour (65g) Fine Mill
  • ½ Cup Fresh Milled Soft White Wheat Flour (65g) Fine Mill
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Sugar
  • 1 Cup Buttermilk
  • 1 Egg Medium or Large Size
  • 2 tbsp Olive Oil or Melted Butter I like Olive oil
  • 1 tsp Vanilla Extract

Instructions

  • Mix wet ingredients (Buttermilk, Egg, Olive Oil, Vanilla Extract) thoroughly in a jar or separate bowl.
  • Mill grains in a large bowl, add baking powder, salt, and sugar, whisk to combine. Add wet ingredients and whisk contiguously. Whisk as little as possible to combine and removed dry flour clumps. Let sit for 5-8 mins.
  • Preheat Electric Griddle to 325℉ or a skillet to Medium High. Set oven to warm. Use butter to grease griddle or skillet. Using a 1/4 cup measuring spoon or ladle poor batter onto hot pan. Cook until bubbles form on the top of the batter and flip. Cook until bottom is browned. Feel free to add blueberries, or chocolate. I sometimes do a bit of both.
  • Enjoy this delicious meal with your loved ones.