Make Pancakes With Us…

Hi! So glad you’re here today! Pancakes are a breakfast staple for us. When asked, my little love nine times out of ten says pancakes, mostly because she loves the process, but also because they’re AMAZING! We have recently started our home milling adventure so I have been adjusting my recipes. I started making these with all purpose flour a few years ago. I have tweaked the recipe throughout those years and whipped a pretty good one up that has only gotten better with the new kitchen addition of home milled flour. We have started to really focus on what goes into our bodies, reading the labels, and learning ingredients. You can catch me on a worm hole here but I’ll stay focused on the task at hand .  I will say though, the important thing is that you’re nourishing your body with what you’re able to do (as far as time) and what you are able to afford.

When I used store bought flour, I used the standard King Arthur Flour (this one is a 3 pack of 2lbs each). You should be able to find these at your local store but if you’re price shopping, amazon may have the better deal. When we started digging into ingredients more, I started to use the organic version. This one is an Organic All Purpose King Arthur Flour.

Disclaimer: You will see links throughout this post. I am an amazon affiliate so if you purchase from one of my links, I will receive a commission at no extra charge to you. Thanks!

Now that we are home milling flour, I have changed gears all together and we now use, Soft White Winter Wheat and Hard Red Spring Wheat . We order them in bulk from Amazon and I mill as needed. We store them in food storing bags within five gallon buckets in the pantry.

Okay so now that we’ve discussed the couple of flours I’ve used, now we will get down to the good stuff… the recipe! When baking I typically use applesauce instead of eggs. 1/4 cup applesauce is the equivalent of 1 egg. These are applesauce pancakes so they don’t call for egg anyways:) I noticed when I switched to white wheat I needed to use more dry ingredients (or less wet but who wants less pancakes anyway) so I adjusted my recipe accordingly. I have both options listed in the recipe and notes for whichever route you would like to go. We are more partial to the white whole wheat but the reality is that not everyone has the time to mill at home and you should still be able to have amazing pancakes.

So… time to gather tools and ingredients. We make almost every meal at home, which means a ton of dishes, so I try my hardest to consolidate and use tools multiple times. For tools/equipment you will need: 1 cup measure, 1/4 cup measure, a large glass measuring cup (I use a four cup measure), 1 tablespoon measure, 1 teaspoon measure, 1/4 teaspoon measure (I found this measuring set that has everything and more you could wish for!), whisk, spatula, and a large mixing bowl.

Ingredients: flour, baking powder, salt, milk (we use organic whole milk, I have used Oatmilk in the past and that is simply wonderful as well!), applesauce (I use unsweetened), oil (we use avocado oil, I have used coconut oil in the past but it hardens back when it touches the milk/applesauce mixture and looks like it’s curdled the milk – which it hasn’t, it will melt in the pan), and vanilla is optional. I make my own vanilla at a fraction of the price of store bought.

I do the scoop and level method for my flour. I do a heaping scoop and then with the back of my butter knife (the flat edge) I level it off. We mix all dry in the large mixing bowl. This will be 2 cups white whole wheat flour, 3/4 tsp salt and 2 1/4 tsp baking powder (unless you’re using all-purpose flour – check notes below). Using your glass measuring cup, measure out 1 1/4 cup milk. Add 1/2 cup applesauce (using your 1/4 cup measure here that you can use again to scoop into your pan for cooking) and whisk until frothy.

Add 3 tbsp oil and the optional vanilla. Mix your wet ingredients into your dry ingredients until just combined. Let sit for about 10 minutes. I occasionally like to add chia seeds for a little extra protein so this is the time to add those during that final mix and set period. Once the mixture has stiffened, turn on your pan and get the butter ready. Lather the pan with butter and get to scooping! I turn my pancakes when I see bubbles or if the sides start to look ‘done’ ( I haven’t ever timed this).

After posting these pictures, I now realize I should ‘probably’ have them on some pretty little plates… the reality is, we’re on the go and we’re new at this so this is what we have! Serve them as you wish… butter, syrup, brown sugar-butter syrup (super easy! Let me know if you want this!), powdered sugar, covered in fruit… how does your family like pancakes?? Let me know in the comments! 

Thanks for tuning in to Baking With Us today! Let us know how you make these and if you have any questions! The most important thing about cooking and baking is that you do what you can with what you have access to! A friend of mine asked why it would be better for her to go through this process instead of just having store-bought pancake mix ready to go. The short answer to that is at the end of the day, you’re making breakfast for yourself and your family, however you choose to nourish yourself is up to you! If you feel good, don’t change a thing! Your home milled flours are going to have more protein content and be more nourishing for you because they contain the germ and the bran, but that doesn’t mean you can’t find a flour that works for yourself/your family at the store that gives you good nourishment as well! Can’t wait for you to have pancakes for breakfast! 

May His favor be upon you, may His face shine upon you!

Xxoo,

Beth