Name: Fresh Milled Pancakes or Waffles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 7 servings
Ingredients: 360 grams Spelt (3 cups) - or other fresh milled grain like Einkorn or Soft White Wheat; 24 grams Organic Cane Sugar (2T); 22 grams Baking Powder (2T); 2 grams Salt (1/2t); 550 grams Milk (2+3/4 cup) +/-; 2 Eggs; 4 T Melted Butter (50g, or other neutral oil like coconut oil); 1/2 teaspoon Vanilla Extract (Optional, but recommended); Optional Add Ins (like berries or chocolate chips!); Toppings like butter, pure maple syrup, maple cream, or jam!

*This recipe makes 8 pancakes or 7 Full Size Belgian Waffles

Pancakes:

1.Measure and combine all dry ingredients into mixing bowl. Use whisk to evenly mix.

2.Add all the wet ingredients to the dry mix. Whisk together until well incorporated without any lumps or bumps. You may need to use a little less milk depending on the consistency of your mix. Note: Too thin= too much milk. Too thick= add some milk. The batter should be a "thick pouring" consistency where it is not thin and drippy off a spoon or whisk, but also not clinging to it in clumps.

3.Heat a griddle or pan to 375 or medium-high heat. Use a non stick oil (coconut, avocado, tallow, lard, ghee) to prep the surface.

4.Pour a small circle of batter onto the hot griddle/pan.

5.Wait until you see little bubbles all over the top of the pancake. Almost ready to flip!

6.Use a spatula to flip the pancake. Cook the other side until golden brown.

7.Stack your pancakes on a plate. Add butter, pure maple syrup, and any other toppings you enjoy!

Waffles:

Simply preheat your waffle pan and prepare with non stick oil.
Pour mix into pan and cool until golden brown!
Place on a cooling rack or stack on a plate!
Enjoy.

Storage:

Store airtight in the fridge up to 1 week or freeze.

Both the pancakes and waffles do great frozen and pulled out as needed.

Pancakes: rewarm on a skillet on medium heat

Waffles: Simply toast in a toaster oven or oven for 8-9 minutes on 350 degrees.