Wheat Berry Pancakes

Name: Wheat Berry Pancakes
Yield: Makes 12 pancakes
Ingredients: 1 1/2 cups, wheat berries; 2 tablespoons, sugar; 3/4 teaspoon, salt; 1 1/2 cups, buttermilk; 5 tablespoons plus 2 teaspoons, vegetable oil; 2 , large eggs; 1 1/2 teaspoons, baking powder; 1/2 teaspoon, baking soda

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Appears in Cook's Illustrated July/August 2015

Main Courses

Breakfast & Brunch

Forget everything you’ve heard. The more whole-wheat flour you use, the more tender (and foolproof) the pancakes will be. Just be sure your flour is fresh.

SERVESMakes 12 pancakes

TIME45 minutes

WHY THIS RECIPE WORKS

The bitter flavor of oxidized whole-wheat flour can ruin pancakes. The easiest way to avoid this is to store your flour in the freezer, but we found another way, too: grinding wheat berries into flour in a blender. Since we ground our wheat...

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