Best 4 Great Whole Wheat Freshly Milled Pancakes Recipes
People of all ages love a delicious pancake breakfast, and it's especially satisfying when the pancakes are made from scratch. This article will lead you through the process of making great whole wheat freshly milled pancakes. You'll learn how to select the best ingredients, how to mill your own flour, and how to mix and cook the pancakes perfectly. So gather your ingredients, get out your mill, and let's get started!
Here are our top 4 tried and tested recipes!
GREAT WHOLE WHEAT (FRESHLY MILLED) PANCAKES
This is a wonderful whole grain pancake recipe. It is adapted from the pancake recipe in The Joy of Cooking (the JOC recipe has 1 T more butter and uses white flour instead of whole wheat flour). I don't recommend whole wheat baking without using a wheat grinder... there is such a huge difference in quality, performance, and taste if you buy whole wheat flour instead of using a wheat grinder to mill whole wheat. I have tried both. This is an investment that can help you enjoy healthy, delicious, whole grain foods for years to come! Another thing to know about whole wheat flour versus freshly milled whole wheat is that the freshly milled whole wheat is much more nutrient rich than "whole wheat flour". Wheat is like fruit, once you cut it open, you can't leave it out for a long time because its quality immediately begins to deteriorate. I do believe you can freeze freshly milled wheat and preserve the nutrients.
Provided by Chef TanyaW
Categories Breakfast
Time 20m
Yield 16 small pancakes, 4 serving(s)
Number Of Ingredients 9
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).
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
100% WHOLE WHEAT HARVEST PANCAKES
Finally a whole wheat pancake recipe that my kids gobbled up like they were going out of style! Spiced with fall flavor (apples, cinnamon, nutmeg, ginger, and a hint of vanilla). These were so awesome, we had to share! I live at 4800 ft above sea level and cooked them at 375 degrees F.
Provided by mtnfalcon
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
- Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
- Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
- Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
- Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 41.5 g, Cholesterol 68.5 mg, Fat 8.7 g, Fiber 5.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 521 mg, Sugar 10 g
MILLERS WHOLE WHEAT PANCAKES
This is a light and fluffy, healthier pancake. The recipe comes from "The Millers Family" book series that our family has used for devotions.
Provided by LizAnn
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs, milk and oil lightly Blend together dry ingredients- add to wet mixture.
- Mix together until just moistened cook over medium heat in greased skillet/griddle.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your pancakes.
- Grind your own wheat berries. This will give you the freshest, most flavorful flour possible.
- Let the batter rest for at least 15 minutes before cooking. This will allow the gluten in the flour to relax, resulting in lighter, fluffier pancakes.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
These whole wheat pancakes are a delicious and healthy way to start your day. They're made with fresh, wholesome ingredients and are packed with flavor. So next time you're looking for a pancake recipe, give this one a try. You won't be disappointed.
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