Pancakes with Freshly Milled Flour (FMF)
Yields: 10 (5 inch) pancakes
Prep time: 10 minutes
cook time: 5 minutes
Ingredients
1 and 3/4 cups Soft White Wheat Berries (230 grams), weighing is more accurate
1/2 cup Khorasn Flour (Kamut) Berries (60 grams), weighing is more accurate
1/4 Sugar (60 grams)
4 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1 3/4 cups Milk
1/2 Stick Butter, melted (57 grams)
2 teaspoons Vanilla Extract
1 Large Egg
Extra Butter for Cooking Pancakes
Directions
1. I put the flour, sugar, baking powder, baking soda, and salt in a bowl. I stir these ingredients together with a whisk or a fork to make sure all the dry ingredients are mixed well.
2. In a different container, I combine the milk, melted butter, vanilla extract, and egg. I whisk all of these ingredients well using a fork or a whisk.
3. I take the container of wet ingredients and pour them into the bowl with the dry ingredients. I whisk them together until they are combined. I make sure not to overmix my batter.
4. I let the mixture sit for 20 minutes before using.
5. I heat my griddle on medium-high heat (approximately 350 degrees if the griddle has a setting). I add about 1 TBSP of butter to the pan once it is hot, and then I add my batter. I also love to cook pancakes in a cast-iron pan but don’t worry, I have used other types of pans, and they turn out delicious.
6. I scoop the pancake batter into the pan using a 1/3 cup measuring cup. I like this size measuring cup because it makes beautiful 5-inch pancakes.
7. Once the pancakes start to bubble on top I will flip them. I never flip my pancakes until I see a lot of bubbles on top.
8. Sometimes I like to add chocolate chips, blueberries, and other inclusions, but I always make sure that I add them just before I need to flip them, the part where I see a lot of bubbles on top of the batter.
9. My pancakes are usually done when I no longer see any wet batter, which is shortly after I flipped them.
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