Pancakes made with fresh milled flour
Whole wheat pancakes that are light and fluffy. They are packed with protein and nutrients, and free from all of the additives found in pre-packaged mixes on store shelves.
Ingredients
- 5.5 oz Soft white wheat
- .5 oz baking powder 4 tsp (1 Tbsp + 1 tsp)
- .1 oz Redmond's Real Salt 1/2 tsp
- .5 oz coconut sugar 4 tsp (1 Tbsp + 1 tsp)
Liquids
- 1 egg
- 2 tbsp butter, melted
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- First, I mill my soft white wheat berries.
- In a bowl, whisk together: Flour, coconut sugar, salt and baking powder.
- On the stove or in a microwave safe bowl, melt your butter. Once melted, add milk to warm slightly. You do not want them HOT when you combine or it will cook your eggs, so just warm enough to melt the butter. If your eggs are really cold, place them (still in the shell) in a bowl of warm water for 5 minutes to take the chill off.
- Make a well in the center of your flour mixture. Crack your eggs into the well and whisk. Slowly pour in the warm milk and butter mixture, whisking to combine. Add vanilla extract. Just whisk until no large chunks remain, but do not overmix. If you want to add chocolate chips, blueberries, or other fruit. Gently stir in at this time.
- In your skillet, add butter or oil to prevent sticking. I like to use a 1/4 cup measuring cup to scoop out my pancake batter. This recipe will yield 12 pancakes this size. Flip when the bottom of your pancake is golden brown and cook until the other side is golden brown as well. Top with butter and pure maple syrup, fresh fruit or honey and enjoy!
Notes
Cooking with pre-measured dry ingredients:
If you pre-measured your dry ingredients and placed them in the freezer, pull flour from freezer the night before to allow to come to room temperature. When you are ready to combine the flour mixture with the liquids, it is important to make sure everything is close to the same temperature. Cold ingredients will harden your melted butter and create a chunky batter.
Skip to step 3 in the recipe above.
Pre-measuring and freezing flour mixture:
Stop after step 2! This mixture can be placed in ziplocks and stored in the freezer for up to 3 months. Because this is fresh milled flour, it contains the bran and germ, therefore it will go rancid if stored on the shelf. I like to make and store in small ziplock bags. My husband can pull them from the freezer, add the eggs, milk, melted butter and vanilla and have breakfast ready in 15 minutes.
You can store in the freezer pre-portioned or you can make a giant batch and scoop out 6.5 oz of the dry mixture. If you choose the second option, be sure you shake/stir the mixture up so the particles are well combined and you are still getting the proper ratio of flour/leavening/salt. I prefer to store pre-portioned in the 6.5 oz bags.
**Nutrition facts are based on using whole milk, unsalted butter and large eggs.
Nutrition
Serving: 1pancakeCalories: 116kcalCarbohydrates: 12.9gProtein: 3.5gFat: 6gFiber: 2.6gSugar: 3.3g
Tried this recipe?Let us know how it was!