Description
Fresh milled flour pancakes that are fluffy and flavorful. Made with Khorasan ancient grain or soft white wheat, these pancakes offer a richer taste and more nutrients.
Ingredients
Scale
- 3 cups fresh milled Khorasan wheat (or soft white wheat) 360 g
- 2 tbsp coconut sugar (or cane sugar) 24 g
- 1 tbsp baking powder
- ½ tsp cinnamon
- ½ tsp sea salt
- 2 1/4 cups whole milk (or buttermilk) 540 g
- ¼ cup melted butter
- 2 eggs (whisked)
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the freshly milled flour, coconut sugar, baking powder, cinnamon, and salt. Set aside.
- In a small bowl, whisk together the milk, butter, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients, and mix with a spatula until just combined. Let rest for 10-15 minutes.
- Heat a skillet over medium-low heat and lightly grease with butter or oil. Use a 1/4 or 1/3 cup scoop to pour the batter. Cook until bubbles appear and the underside is golden brown, about 1-2 minutes. Flip and cook an additional minute.
- To keep pancakes warm, place them on a baking sheet in an oven preheated to 170 degrees.
- Serve with butter, maple syrup, and your favorite toppings.
Notes
- Use fresh milled flour for best flavor.
- Adjust cooking time based on your skillet.
- Experiment with different toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 273
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg