This is my family’s go to pancake recipe. This is my husband and son’s specialty and they can make these in their sleep!
2 cups whole wheat [freshly milled] flour
[1-1/3 cups grain; we’ve used: soft white wheat, kamut, spelt, hard white wheat, hard red wheat and buckwheat groats and combined several as well.]
3 tsp. baking powder
1 tsp. Celtic sea salt
3 eggs, separated
1 Tbsp. honey
2 cups milk (we use almond, rice or soy milk & warm it slightly on stove)
1/2 cup oil (we use virgin coconut or cold-pressed virgin olive oil)
Optional: nuts, sesame or sunflower seeds; blueberries, bananas, etc.
Stir together fresh milled flour with baking powder and salt.
In a separate bowl, beat the egg yolks; then beat into them the honey, milk and oil.
In another bowl beat the egg whites until stiff.
Combine the yolk mixture with the flour mixture until just blended. Add the nuts or seeds (if desired) and then fold in the stiffly beaten egg whites.
Cook on a very hot, greased, griddle or frying pan.
If adding blueberries or other optional ingredients, add them while in the pan before turning.
(Aunt Chana’s – from Bread Winners by Mel London)