Cooking with fresh milled flour is completely different than all purpose, and I will argue anyone that says otherwise. When I made the switch, I thought I could just jump right in, and I was quickly humbled. I have decided to start perfecting one thing at time though, and it’s slowly getting easier. Here is my tried and true, perfected pancake recipe.
Fresh Milled Flour Pancakes
Ingredients
- 2 1/4 cups fresh milled flour (I used hard white wheat berries)
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups milk (I use 2%, or whole milk)
- 2 tbsp apple cider vinegar (trust me)
- 2 eggs
- 4 tbsp melted butter (plus extra for greasing cooking surface)
- 2 tsp vanilla
Directions
- In a medium sized bowl, whisk all the dry ingredients together. Flour, sugar, baking powder, baking soda, salt.
- In a separate medium sized bowl, whisk all the wet ingredients together. Milk, apple cider vinegar, eggs, melted butter, vanilla.
- Be sure to whisk the wet ingredients well because once they are with the dry ingredients, you don’t want to overmix.
- Add the wet ingredients to the dry ingredients and whisk together just until barely incorporated. There shouldn’t be any dry flour showing, but it should still be lumpy.
- Preheat a griddle to 350 degrees or whatever cooking surface you like to use for pancakes, and grease the surface with butter, or your choice of grease.
- Let the pancake mix sit while the griddle heats up. This is the best thing you can do for your fresh milled pancakes. The longer it sits the fluffier the pancakes will be. At first the mixture may seem kind of thin, but let it sit anywhere from 5-15 minutes and it will thicken up.
- Add small scoops of batter onto the griddle and cook until you see bubbles forming on the top.
- Flip pancakes and cook for a few more minutes (if you peek at the underside of the pancake, it should be golden brown)
- Serve as usual!! We love pure maple syrup for a healthier choice.
Notes:
- Use 1/4 cup scoops for small sized pancakes, and 1/3 cup for medium to large sized pancakes.
- I get about 4 1/4 scoops and 8 1/3 scoops out of this batch.
Freezing Pancakes:
Fresh pancakes for us are a weekend only deal, so I like to freeze the leftovers for an easy weekday breakfast for my girls. Or you could multiply the batch and make a small stockpile to eat on throughout the month.
To freeze pancakes, let them cool completely and then arrange on a baking sheet in a single layer, and not touching each other. After that, place them in the freezer and let them freeze for 30-60 minutes, then remove and store them in a freezer bag. This ensures they don’t stick together in one frozen lump.
To thaw I just microwave 2 at a time on a plate for 30 seconds on each side. This may vary depending on your microwave.
Nutritional Disclaimer:
I am not providing nutritional information as I am not a dietician or in any other professional culinary position. I am just a homestead mom wanting to share my recipe with y’all!! Please reach out with any questions and I will do my best to answer. Thanks!