If you are like our families, weekends call for quality time around the table. There's nothing better than a giant stack of pancakes and good conversation. This recipe allows you to indulge while knowing what you put in front of your family is full of vitamins and nutrients.
This is a quick, large-family recipe for pancakes. If you don't have much time and you want to cook for a crowd, this fresh-milled recipe is for you. We've included options if you'd like to use ancient grains instead of modern wheat. Whatever you choose, we recommend an organic grain, to make sure what you're putting on your family's table is the best possible pancake.
Rest Time
10 min
Cook Time
2-3 min/side
Yield
~24-27 pancakes
Ingredients
- 200 g freshly milled hard wheat flour (hard red, hard white, or spelt)
- 430 g freshly milled soft white flour (or einkorn)
- 4 tbsp baking powder
- 3 tsp sea salt
- 3 tbsp honey or sugar
- 915 g milk
- 6 eggs (preferably room temp)
- 4 tsp vanilla extract
- Optional: a little more flour and sourdough starter or whole milk yogurt
Instructions
- Mix dry ingredients. In a large bowl, whisk together the flours, baking powder, and sea salt until evenly combined.
- Stir in remaining ingredients. Add the honey or sugar, milk, eggs, and vanilla extract. You can briefly whisk to remove clumps, but don't overmix.
- Let the batter rest 10 minutes while your pan or cast iron cook surface heats up. This step matters for almost any fresh-milled recipe, fresh-milled flour takes a bit longer to absorb water or moisture than conventional refined flour, and you'll get a much better result if you let your batter rest.
- Use a scoop or measuring cup to form pancakes on your hot, lightly oiled griddle or pan. If the batter is runnier than you'd like, let it rest another 5-10 minutes or add 10 g additional fresh-milled flour.
- Cook over medium heat, about 2-3 minutes per side, until bubbles form on top and the edges look set, then flip and cook until golden brown.
- Serve warm and enjoy.
Tip: Freeze leftovers and pop them in the oven or a covered pan with a little water for a quick breakfast on school days.
Made with our organic, fresh-milled flours
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