Soft, Fluffy Pancakes with 100% Freshly Milled Wheat
To get a soft pancake, you need a softer wheat flour. Soft White Wheat works great, but Spelt grains are delicious as well! You can make this about 2-3 days ahead and keep batter in fridge to make fresh pancakes.
Equipment
- Griddle
Ingredients
- 3 cups freshly milled flour soft white wheat, spelt
- 1 tsp salt
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1/3 cup oil
- 3-4 cups cultured buttermilk more buttermilk equals thinner pancakes
- 4 eggs
Instructions
- Mix dry ingredients together
- Add eggs, oil, and buttermilk. Whisk until it's smooth and all mixed together
- Heat griddle to about 325-350 degrees. Add scoops of batter.
- When you start to see bubbles, test the pancake. Gently put your spatula under a pancake. If it comes out clean, it's probably ready to flip.
- Cook until done, and slather up with butter, maple syrup, or whatever you like!
Notes
Feel free to add blueberries, chocolate chips, strawberries, etc to the batter. Experiment to make your favorite pancakes!
Tried this recipe?Let us know how it was!