Homemade Pancakes with Fresh Milled Flour
Fresh milled pancakes are filling and tender, perfectly suited for breakfast or dinner. Full of robust whole wheat flavor and nourishment, look no further for a cozy, wholesome, family favorite.
Servings: 5 servings
Equipment
- 1 Cast Iron Skillet Any skillet or griddle works great.
Ingredients
- 1 1/2 cups soft white wheat flour* 210 grams
- 2 tablespoons baking powder 24 grams
- ½ teaspoon salt 2.5 grams
- 1 tablespoon sugar 12 grams
- 1 1/4 cups milk 305 grams
- 2 eggs room temperature
- 2 teaspoons vanilla extract 10 grams
- 4 tablespoons butter melted
Instructions
- In a large bowl, add flour, baking powder, salt, and sugar. Stir until combined.
- Add the milk, eggs, and vanilla to the dry ingredients, stirring just until combined. Overmixing can lead to dense pancakes, so it's okay to leave some lumps in the batter.
- Let the batter rest for 5-10 minutes while you preheat your griddle or cast-iron skillet on medium-low heat.
- Add some melted butter to the hot pan, followed by about 1/3 cup of the batter for each pancake.
- Cook on the first side until no more bubbles are forming, then flip. Cook on the second side for 1-2 minutes or until cooked through and golden brown. Adjust the temperature as needed if the pancakes are cooking too quickly or too slowly.
- Serve warm with butter, maple syrup, or fresh fruit. Keep cooked pancakes warm in the oven on the lowest temperature while you finish cooking the rest.
Notes
*If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly - some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
The rest period is important for softening the texture of the whole grain flour.
Be careful not to over-stir the batter. The batter does not need to be perfectly smooth.
A thick batter will yield thicker, fluffier pancakes, while a splash of milk to thin out the batter will yield thinner pancakes that are still soft and tender.
Adding too much batter to your griddle or skillet will result in lots of spreading and pancakes cooking together.
Adding extra butter to the hot skillet while cooking the batter will give your pancakes those delightful crispy edges.
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 32g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 862mg | Potassium: 162mg | Fiber: 4g | Sugar: 6g | Vitamin A: 474IU | Calcium: 394mg | Iron: 2mg