Soft White Wheat Pancakes

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Fluffy, buttery soft white wheat pancakes are made with freshly milled flour. Pancakes can be a quick and easy breakfast meal. Add blueberries or chocolate chips for extra flavor or just make plain. We top with honey and fresh fruit. These soft white wheat pancakes are nutritious and delicious. Plus they will keep bellies fuller for longer than the store bought pancakes from a box.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

Measure out 200 grams of soft white wheat berries.

Mill the berries on the finest setting into a large bowl.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

In a large mixing bowl, add 1 egg, 1 tablespoon of honey, and 3 tablespoons of melted butter or oil. Whisk together until well combined.

Add 304 grams (1 &1/4 cup) of milk. Mix well.

Add freshly milled flour, 1 teaspoon of salt and 3 &1/2 teaspoons for baking powder.

Mix and let sit for 5-10 minutes. This allows the flour to soak in the liquid.

Grease a flat pan or griddle and heat on low to medium low.

Stir the pancake batter and pour it onto the hot pan until the size is about 4-5 inches wide. I do 2 pancakes at a time.

Watch for pancakes to start to bubble and the edges are slightly cooked.

Carefully flip the pancake over and cook the other side. Pancakes should be golden on each side and batter will be fully cooked in the middle when done.

Take pancake off pan and start stacking them on a plate. I repeat until all pancake batter is used up. This recipe makes 10 pancakes that are 4-5 inches wide.

Store pancakes in fridge for up to 3 days or in the freezer for up to 6 months in an airtight container or bag.

Yield: 10

Soft White Wheat Pancakes

Print

Fluffy and buttery soft white wheat pancakes made with freshly milled flour and honey.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 200 grams of soft white wheat berries (about 1 &1/2 cup milled flour)
• 1 egg
• 1 tablespoon of honey
• 3 tablespoons of oil or melted butter
• 304 grams (1 &1/4 cup) of milk
• 1 teaspoon salt
• 3 &1/4 teaspoons of baking powder

Instructions

1. Measure out 200 grams of soft white wheat berries.
2. Mill the berries on the finest setting into a large bowl.
3. In a large mixing bowl, add 1 egg, 1 tablespoon of honey, and 3 tablespoons of melted butter or oil.
4. Whisk together until well combined.
5. Add 304 grams (1 &1/4 cup) of milk. Mix well.
6. Add freshly milled flour, 1 teaspoon of salt and 3 &1/2 teaspoons for baking powder.
7. Mix and let sit for 5-10 minutes. This allows the flour to soak in the liquid.
8. Grease a flat pan or griddle and heat on low to medium low.
9. Stir the pancake batter and pour it onto the hot pan until the size is about 4-5 inches wide. I do 2 pancakes at a time.
10. Watch for pancakes to start to bubble and the edges are slightly cooked.
11. Carefully flip the pancake over and cook the other side.
12. Pancakes should be golden on each side and batter will be fully cooked in the middle when done.
13. Take pancake off pan and start stacking them on a plate.
14. I repeat until all pancake batter is used up. This recipe makes 10 pancakes that are 4-5 inches wide.
15. Store pancakes in fridge for up to 3 days or in the freezer for up to 6 months in an airtight container or bag.

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