Mill your wheat berries.

The night before you plan to cook the pancakes: in a medium bowl, add sourdough starter, buttermilk, oil, honey, eggs and vanilla, whisk together until well combined. Next, gently fold in the fresh milled flour and salt until no dry streaks of flour remain. Cover the bowl with plastic wrap and refrigerate overnight.

The next morning, when it’s pancake time. Preheat the oven to 200 degrees if you want to keep the pancakes warm while the rest are cooking. Place a wire rack on a metal baking sheet, set aside.

Get the bowl out of the fridge, give it a quick stir to see if it needs more buttermilk. If it does, add in 1 tablespoon at a time until you reach the desired thickness. Add the baking powder and baking soda to the bowl and mix well with a spatula.

Preheat the non-stick skillet or griddle over medium heat. If using a nonstick griddle, adding a little butter or cooking spray is optional once the griddle is heated to 275-300 degrees. Cook the pancakes for 3-4 minutes per side. Transfer the cooked pancakes to a wire rack and place in the oven while the rest of the pancakes cook.

Top the pancakes with whatever you’d like, and enjoy! (We’re a basic butter and syrup kind of family). But our favorite is whipping up an easy blueberry syrup, delicious!