Homemade Pancakes with Fresh Milled Flour
You are going to love these light, fluffy, fresh-milled pancakes! They are absolutely delicious and can be made very quickly for a last-minute breakfast or brunch!
Servings: 4 servings
Calories: 230kcal
Equipment
Ingredients
- 1 ⅛ cup soft white wheat flour* (130g) soft white wheat flour
- 1 tbsp sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1 egg
- 2 tablespoons melted butter plus more for frying
Instructions
- In a large mixing bowl, whisk together the whole grain flour, sugar, baking powder, and salt until well combined.
- Pour the whole milk, egg, and melted butter directly into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix—some small lumps are fine.
- Heat a lightly greased skillet or griddle over medium heat. You'll know it's ready when a drop of water sizzles on the surface.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Transfer to a plate and keep warm while you cook the rest of the pancakes. Serve immediately with your favorite toppings.
Notes
- If you plan to use hard white wheat instead, be sure to measure by weight and not by the volume measurements listed in the recipe.
- Getting the right temperature for the skillet can be tricky. Be sure to let the skillet preheat well before starting your pancakes and err on a lower stove setting to prevent burning the butter.
- You can keep your pancakes warm in a low-temperature oven while you finish cooking.
- If you're using freshly milled flour, I strongly recommend investing in a quality grain mill. I've used many different mills, and the best ones give these recipes a significantly better texture. I use a Mockmill grain mill.