First Bake: Fresh-Milled Whole Grain Pancakes

Makes about a dozen 4-inch pancakes
*Can easily be doubled to feed a crowd.

Ingredients

• 1 and 1/4 cups fresh milled flour, made from Stegman Family Farms Hard Red Wheat Berries
• 1 tablespoon baking powder
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons oil
• 1 teaspoon vanilla extract
• 1 and 1/2 cups of milk
• oil for cooking

Instructions

1. Preheat griddle to 375F.
   
2. In a large mixing bowl, whisk together flour, baking powder, honey and salt. Make a divot or well in the center of the flour mixture.
3. Add egg, oil, vanilla and milk to the well. Stir until just combined.
4. Brush hot griddle with oil. Place about 1/4 cup batter on griddle for each pancake. (Space accordingly.) Cook about 1-2 minutes, until you see small bubbles appear on the wet surface of the pancake and edges begin to dry. Use a spatula to flip pancake to cook wet side until golden brown (about another 1-2 minutes). 
5. Remove with spatula and place on a warm plate. Cook the rest of the batter the same way.
   
6. Serve with butter and maple syrup, berries and powdered sugar--whatever sounds good and makes your morning better.
   

Notes

Pro tip: Don't use the spatula to press down on the pancake. Just flip once. This keeps them fluffier.

Want to try a gluten-free option? Use an equal amount of freshly milled Stegman Family Farms Sorghum in place of the wheat.

Why are my pancakes thinner than store-bought mixes?

Industrial mixes often use chemical thickeners. Fresh-milled flour relies on the natural bran and germ for structure. If you like a fluffy, diner-style pancake, let your batter rest for 15 minutes. This allows the bran to hydrate, naturally thickening the batter without adding extra flour.

Do fresh-milled pancakes taste wheaty or bitter?

Not at all. Bitterness in whole wheat usually comes from oxidation in store-bought flour that has sat on a shelf for months. Because you are milling our glyphosate-free berries seconds before cooking, you’ll taste a mild, honey-like sweetness and a rich, toasted aroma that industrial flour simply can’t match.

Is it better to use hard red or soft white wheat for pancakes?

While hard red winter wheat makes a delicious, hearty pancake, soft white winter Wwheat is the standard for pastries and breakfast. It has a lower protein content, which makes pancakes tender and light rather than hearty.