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I’ve been baking with fresh milled flour (FMF) for the last month or so. It’s become the latest craze on social media…like sourdough or home-brewed vanilla during the lockdown. I’ve been studying the techniques from several FMF enthusiasts and homesteaders for the last year, and finally have decided to try it myself. I revived my sourdough starter last week, and with just a couple of feedings, it’s bubbling away! I think I will invest in a grain mill for my kitchen. Now I need to decide if I want a manual stone mill or an electric model. From a self-reliance standpoint, a manual model makes sense, but they’re slower and take a lot more effort.

Do any of you mill your own whole grain flour? If so, what model of mill do you use? What would you do differently if you were just starting today?

Ginny’s Sourdough Buttermilk Pancakes with Fresh Milled Flour

Ingredients:
1 cup fresh milled Soft White Flour
1 cup fresh milled flour blend of my choice (I used a combination of Einkorn and Kamut that was left over from baking on Tuesday)
1 cup fresh sourdough starter discard
1 cup warm buttermilk + ½ cup warm water
1 large egg
2 tbsp oil or melted butter (plus more for cooking)
2 tbsp honey
2 tbsp baking powder
2 tsp baking soda
1 tsp salt
1 tbsp vanilla extract (I used my 4-year-old home-brewed extract…extra special!)

Instructions:

1. Mix wet ingredients: In a large bowl, whisk together the sourdough starter discard, warm buttermilk-water mixture, egg, oil/melted butter, honey, and vanilla until smooth.
2. Add dry ingredients: Sprinkle in the fresh milled Soft White Flour, fresh milled flour blend, and salt. Here’s where you can adjust the thickness. When you’re happy with the consistency, add the Baking Powder and Baking Soda and use a whisk to quickly blend them in. Don’t overdo it or you’ll make the batter tough. Let the batter rest for 15 minutes to allow the flour to hydrate. Don’t worry if it’s a little loose. It cooks up beautifully.
3. Heat & cook: Preheat a griddle or non-stick pan over medium-high heat. Grease with butter or oil. An oil spray bottle works great! Pour ¼ cup of batter per pancake and cook until bubbles form on the surface, then flip and cook until golden brown. I use a large cookie scoop to get consistently round pancakes.
4. Serve & enjoy: Stack high, top with fresh fruit, warm syrup, or a dollop of butter, and dig in!

Tips for Perfect Pancakes:

• Using an egg keeps the texture light while still adding structure.
• Starter discard adds tangy complexity but won’t create rise…baking powder and baking soda do the lifting!
• Warming the buttermilk helps activate the leavening and improves texture.
• Einkorn, Soft White, and Kamut flours create a tender, slightly sweet flavor. Freshly milled flour keeps these pancakes super flavorful and power-packed with nutrients and protein for a breakfast that sticks with you all morning.
• My home-brewed vanilla extract makes these pancakes extra special with a deep, rich flavor and a warm aroma!

Yield: 18 four-inch plus 7 six-inch pancakes.

ᓚᘏᗢ

And Abraham went quickly into the tent to Sarah and said, “Quick! Three seahs[a] of fine flour! Knead it, and make cakes.” Genesis 18:6 ESV

Gratitude Journal Today, I am grateful for the many cooks who have helped me grow my skills over the course of my 70+ years.

📌 Save this recipe & tag me when you make it! 💬 Let me know your favorite sourdough creations!

*Note: Image created with AI via Copilot