Easy Buttermilk Pancakes Using Fresh Milled Flour
Ingredients
- 280 grams Hard Red Wheat or Hard White Wheat I prefer the hard red wheat
- 510 grams Buttermilk 2.25 cups
- 15 grams Maple Syrup
- 2 Eggs
- 42 grams Melted Butter approximately 3 Tablespoons
- 1/2 teaspoon Baking Soda
- 2 teaspoons baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
Instructions
- Mill the wheat into flour.
- Stir in the buttermilk to allow the flour to absorb the buttermilk.
- Add in everything else and mix.
- Spread oil on the griddle to prep for the pancake batter. Turn the heat to medium.
- Pour the desired amount of batter onto the griddle and wait until the edges are bubbly and start to look a slightly different consistency than the middle of the pancake. Then flip the pancake and cook until desired doneness.
Notes
Fresh milled flour takes longer to absorb liquids than store bought flour. For this reason, it works best to mix the buttermilk and flour together first allowing the flour to absorb the liquid while the rest of the ingredients are added. If when everything is all mixed together and the batter seems to thin, giving the flour a little time to continue absorbing the liquids can make all the difference. If for some reason it does not then add a little more flour in until you get the desired consistency. On the flip side if the batter is too thick add water or buttermilk to thin the batter to the desired consistency.