{"id":31008,"date":"2014-12-19T08:19:00","date_gmt":"2014-12-19T15:19:00","guid":{"rendered":"http:\/\/dailyimprovisations.com\/?p=31008"},"modified":"2016-05-08T08:59:09","modified_gmt":"2016-05-08T14:59:09","slug":"rich-wants-know-make-whole-wheat-yogurt-pancakes","status":"publish","type":"post","link":"https:\/\/dailyimprovisations.com\/rich-wants-know-make-whole-wheat-yogurt-pancakes\/","title":{"rendered":"Rich Wants to Know How I Make Whole Wheat Yogurt Pancakes"},"content":{"rendered":"
\"whole<\/a>
whole wheat yogurt pancakes<\/figcaption><\/figure>\n

Rich, when you wake up<\/strong> in the morning and know you need pancakes, it is time to try my whole wheat yogurt pancakes! I use freshly ground, soft white wheat berry flour for part of the flour. I would be happy to provide you with some, however, if you want to grind your own, it could even be done with a hand operated grinder, since you only need about 1\/2 cup. I use my electric WonderMill Grain Mill<\/a><\/span>\"\", which has worked faithfully for me for over 25 years. (click on any photo to enlarge)<\/em><\/p>\n

Whenever you add<\/b> freshly ground flour to non-yeast baked goods, you need to use pretty close to 1\/4 cup extra fresh ground flour per cup of flour called for in the recipe for the amount substituted<\/i>, assuming it is not written expressly for fresh ground flour. That is, if the recipe calls for 2 cups of flour, and you want to substitute one of those for 1 cup of whole wheat flour, use 1 \u00bc cups of the freshly ground whole wheat flour and just 1 cup of the regular, standard store bought flour.\u00a0Otherwise, there will not be enough of the endosperm (the only part that is used in standard white flour) of the wheat berry (which is what the wheat seed is called) present in correct ratios to interact with the rest of the ingredients properly. The outer shell, or bran, of the wheat berry is generally the only \u201cwhole wheat\u201d part in pre-ground whole wheat flour, as third part, the \u201cgerm\u201d or \u201cembryo,\u201d gets rancid and loses vitamin content too quickly for much shelf life. That germ is also the oiliest part of the wheat berry, and thus adds quite a bit of flavor. Another helpful piece of information is that the bran and germ present in freshly ground wheat flour usually don\u2019t seem to add enough extra bulk or absorb more liquids, such that there is a need for more than is called for in the original recipes.<\/p>\n

It is best to start<\/strong> heating the griddle, or flat pan, on low heat before beginning to mix ingredients. You may have to turn it up right after putting the first pancakes on to cook, but meanwhile you just want it to heat gently, until a few small beads of water will skittle over the surface when sprinkled on. Then, I put a very thin layer of oil on my steel griddle.<\/p>\n

Edit May 8, 2016:\u00a0<\/span><\/p>\n

We have been using a modified, fluffier version of this recipe for a few months now, after dear husband did some research. Here is a a pdf of the revised recipe:\u00a0Fluffy Pancakes<\/span><\/a><\/span><\/span><\/span><\/p>\n

For ease of viewing it first, here is the same recipe:<\/span><\/p>\n