Wheat pancakes from long term storage
 
 
Serves: 4
Ingredients
  • 8.4 ounces hard white wheat (yields about 2 cups of flour)
  • 4.2 ounces hard red wheat (yields about 1 cup of flour)
  • ½ cup of powdered milk
  • 5 tablespoons egg powder
  • 6 tablespoons butter powder
  • 7 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 cups water (add a little more as needed)
Instructions
  1. Measure wheat and check for stones

    Wondermill w/ two cups white & one cup red wheat

  2. Power on the WonderMill and add the hard red and white wheat to the WonderMill set to the bread setting
  3. Once WonderMill has completed take resulting flour and add to mixing bowl
  4. Measure out remaining dry good and add to mixing bowl
  5. Mix dry goods to even consistency - I used a mixer but this could easily be done by hand

    Dry ingredients mixed

  6. At this point you have a dry mix that is ready for storage until use
  7. To make the pancakes add the water to the dry goods and mix until no powdered goods remain
  8. Heat frying pan or griddle on medium heat

    all set to make breakfast

  9. Grease pan (I used pam)
  10. measure out about ⅓ cup of the batter and place on frying pan
  11. Cook for about 1 minute and flip cooking for 1 additional minute
  12. Eat and enjoy :)

    whole wheat pancakes made with all dry goods

Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/wheat-pancakes-from-long-term-storage/