Wheat Berry Pancakes
By Andrea GearyPublished on May 12, 2015
Time
45 minutes
Yield
Makes 12 pancakes
Ingredients
Before You Begin
Because pulverizing the wheat berries creates some stress on a blender’s motor, we recommend using a machine with at least a 450-watt motor and ice-crushing capability. If you are using a high-end blender like a Vitamix or Blendtec, the blending times will be shorter. For efficient blending of the buttermilk and wheat berry mixture, it is important for the blender to create and maintain a vortex, which looks like a whirlpool. Watch the batter as it is mixing; if the vortex closes (or does not form), changing the blender speed or adding more liquid will bring it back. An electric griddle set at 350 degrees can also be used to cook the pancakes.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven.
- Process wheat berries, sugar, and salt in blender on high speed until as fine as possible, about 3 minutes. Transfer mixture to bowl. Add 1 cup buttermilk to blender and pour wheat berry mixture on top. Blend on high speed, adding additional buttermilk and changing speed as necessary to maintain vortex, until mixture is thick and has only small lumps, about 3 minutes. Add 5 tablespoons oil, eggs, and any remaining buttermilk and continue to blend until fully incorporated, about 30 seconds longer. (At this point, batter can be transferred to bowl and refrigerated for up to 2 days. Whisk baking powder and baking soda into batter by hand before proceeding with recipe.) With blender running, add baking powder and baking soda and blend until incorporated, about 15 seconds.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using 1/4-cup measure or 2-ounce ladle, portion batter into pan in 3 places. Gently spread each portion into 4 1/2-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in oven. Repeat with remaining batter, using remaining oil as necessary.
Time
45 minutesYield
Makes 12 pancakesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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 berries only moments before eating, there was zero chance of oxidation of the fats in the wheat bran and germ, and hence no bitterness. With the naturally nutty flavor of the whole wheat maximized, there was no need to add the extraneous ingredients featured in many whole-wheat pancake recipes. All these simple, wholesome pancakes require is a drizzle of maple syrup.
Before You Begin
Because pulverizing the wheat berries creates some stress on a blender’s motor, we recommend using a machine with at least a 450-watt motor and ice-crushing capability. If you are using a high-end blender like a Vitamix or Blendtec, the blending times will be shorter. For efficient blending of the buttermilk and wheat berry mixture, it is important for the blender to create and maintain a vortex, which looks like a whirlpool. Watch the batter as it is mixing; if the vortex closes (or does not form), changing the blender speed or adding more liquid will bring it back. An electric griddle set at 350 degrees can also be used to cook the pancakes.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven.
- Process wheat berries, sugar, and salt in blender on high speed until as fine as possible, about 3 minutes. Transfer mixture to bowl. Add 1 cup buttermilk to blender and pour wheat berry mixture on top. Blend on high speed, adding additional buttermilk and changing speed as necessary to maintain vortex, until mixture is thick and has only small lumps, about 3 minutes. Add 5 tablespoons oil, eggs, and any remaining buttermilk and continue to blend until fully incorporated, about 30 seconds longer. (At this point, batter can be transferred to bowl and refrigerated for up to 2 days. Whisk baking powder and baking soda into batter by hand before proceeding with recipe.) With blender running, add baking powder and baking soda and blend until incorporated, about 15 seconds.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using 1/4-cup measure or 2-ounce ladle, portion batter into pan in 3 places. Gently spread each portion into 4 1/2-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in oven. Repeat with remaining batter, using remaining oil as necessary.
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