Pancakes With Freshly Ground Flour Food

PANCAKES WITH FRESHLY GROUND FLOUR

Steps:

• Grind wheat berries to fine flour. I use a Vitamix blender for 1 minute on high.
• Mix all dry ingredients.
• Mix all wet ingredients seperately.
• Combine wet and dry with a fork or whisk just till moistened. Do not over mix. Let it sit 5-10 minutes if possible.
• Cook on 300 degree griddle til lightly browned on each side.

EASY DELICIOUS WHOLE WHEAT PANCAKES

Steps:

• Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.
• Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
• Whisk milk, butter, egg, and the vanilla together until blended.
• Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
• Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
• Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
• When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.

PANCAKES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
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GREAT WHOLE WHEAT (FRESHLY MILLED) PANCAKES

Steps:

• In one bowl, whisk together dry ingredients.
• In another bowl mix wet ingredients.
• Quickly mix wet ingredients into dry ingredients.
• Cook's note: I usually "jumpstart" the heat by heating the stovetop griddle on high for about 5 minutes. Then I turn the heat down to 4 (just under medium) while I finish preparation. Then I lightly butter the grill with a cold butter stick on each section where I put pancake batter. I use 1/2 cup scoops for batter (for practicality in serving a large family). I usually bake them 2 to 2 1/2 minutes on the first side and 2 minutes on the second side. The recipe make 8 large pancakes (1/2 cup batter) or 16 small pancakes (1/4 cup batter).

PANCAKES I

Steps:

• Preheat a lightly oiled griddle over medium-high heat.
• Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
• Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

PANCAKES

Steps:

• Beat eggs, oil, and milk together, and add to flour. Stir until combined.
• Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.