Irresistibly Fluffy Buttermilk Pancakes with Fresh Milled Flour
These Fluffy Buttermilk Pancakes, made with fresh milled soft wheat flour, are a breakfast favorite in our home. With a rich flavor and simple preparation, they’re the perfect way to start your day. Full of wholesome goodness, this recipe is sure to become a staple in your kitchen. Whether topped with butter, maple syrup, or fresh fruit, these pancakes are a delicious and satisfying treat for the whole family.
Ingredients
- 375 g Fresh milled soft wheat flour 3 Cups
- 10 g Baking powder 2&1/2 Teaspoon
- 5 g Baking soda 1 Teaspoon
- 5 g Salt 1 Teaspoon
- 4 Eggs 200g
- 700 g Kefir or buttermilk 3 Cups
- 73 g Neutral flavored oil or butter 1/3 Cup
Instructions
Preparing the ingredients
- Start by milling your grains to create fresh flour. This step ensures your pancakes have the best texture and flavor.
- In a large mixing bowl, combine the freshly milled flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well incorporated.
Mixing the Batter
- In a separate bowl, whisk the eggs until they are light and fluffy. Add in half of the kefir or buttermilk and the neutral-flavored oil or melted butter. Mix until the wet ingredients are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Gradually add more kefir/buttermilk until desired consistency. Be careful not to overmix—the batter should be slightly lumpy to ensure light, fluffy pancakes. If you prefer thinner pancakes, you can thin the batter slightly by adding a little more kefir or buttermilk. Keep in mind that thinner batter will result in thinner pancakes, while thicker batter will yield fluffier pancakes.
Letting the Batter Rest
- Allow the batter to sit for 15 minutes. This resting time allows the flour to fully hydrate and the leavening agents to activate, leading to fluffier pancakes.
Cooking and Serving
- While the batter is resting, preheat your griddle or non-stick pan over medium heat. If using a cast iron griddle, lightly grease it with a bit of butter or oil.
- Once the griddle is hot, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve the pancakes warm with your favorite toppings like butter, maple syrup, or fresh fruit. Enjoy the fluffy, delicious goodness!
Tried this recipe?Let us know how it was!