This recipe works wonderfully with freshly-milled soft white wheat, spelt, or a combination of the two. These whole grains give fantastic flavor while still being light and fluffy. It also works nicely with 50% all-purpose and 50% hard red white (which is the kind you know as “whole wheat flour” in the grocery store.
If you don’t have a mill but want to try freshly-milled flour, we have 2 to 5 lb bags of whole grains available and are happy to mill them for you in-store! (We also have larger bags of whole grains available for purchase.)
Buttermilk Pancakes with Freshly-Milled Soft White Wheat
240g (2 cups) soft white wheat flour (see note above for other options)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon sugar
2 eggs
2 cups cultured buttermilk*
4 tablespoons butter plus additional for cooking
Melt butter in saucepan and allow to cool slightly. Whisk flour, soda, powder, salt, and sugar together in a large bowl until no lumps remain.
Whisk melted butter, buttermilk, and eggs together well; then fold into dry mixture until just combined. Allow to rest for five minutes while you preheat your griddle, then give one more fold before cooking.
They are extra delicious when you cook them in butter rather than using cooking spray!
* If you don’t normally buy “actual” buttermilk at the store and instead substitute a combination of milk plus vinegar or lemon juice, I would urge you to give the cultured buttermilk you can buy in the refrigerated section a try. While milk + an acid may have the same technical properties as cultured buttermilk, it’s not a one-for-one substitute for flavor and texture.