Question 1

Can I use freshly milled flour for pancakes?

Accepted Answer

Freshly milled flour works beautifully in pancakes. This recipe was developed with a 50/50 blend of hard white and soft white wheat to create pancakes that are light, tender, and easy to flip.

Question 2

Which wheat berries make the fluffiest pancakes?

Accepted Answer

Using a 50/50 freshly milled flour blend for this recipe. The hard white wheat provides enough strength for the pancakes to rise well, while the higher percentage of soft white wheat creates a lighter, more tender texture. For an all-purpose flour blend read this guide ,How to Make All-Purpose Flour from Freshly Milled Flour if you looking to replace all-purpose flour with freshly milled flour.

Question 3

Why did my freshly milled flour pancakes turn out dense?

Accepted Answer

Dense pancakes are often the result of overmixing the batter, using older baking powder or baking soda, or cooking on a griddle that isn't fully preheated. Stir just until combined, let the batter rest for 10 to 15 minutes, and cook on a hot griddle for the fluffiest results.

Question 4

Should I let the pancake batter rest before cooking?

Accepted Answer

A short 10 to 15-minute rest gives the freshly milled flour time to absorb the liquid, creating a smoother batter and a more tender pancake. Once the batter has rested, start cooking so the baking powder and baking soda can do their best work.

Question 5

Can I freeze these pancakes?

Accepted Answer

They freeze very well. Let the pancakes cool completely, freeze them in a single layer, then transfer them to a freezer-safe container or bag. Reheat them straight from the freezer in a toaster, skillet, or microwave for an easy breakfast.

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