Wheatberry Pancakes Master Recipe

Wheatberry Pancakes (Cook's Illustrated 2015 Annual)

270g wheat berries (1 1/2c)
50g sugar (2T)
3/4tsp salt
60g buttermilk powder (1 1/2c buttermilk)
60-65g oil (5T)
2 eggs
1 1/2tsp powder
1/2tsp soda
(1 1/4c water)*

Process berries, sugar, salt, and buttermilk powder in blender on high until as fine as possible (2-3 min). Remove to a bowl. Place 1c water (buttermilk) in blender and pour wheatberry mixture on top. Blend on high, adding water (buttermilk) and/or adjusting speed as needed to maintain the vortex, until mixture is thick and only small lumps remain (about 3 minutes). Add oil, eggs, and any remaining water (buttermilk) and blend til fully mixed, about 30 seconds. Add powder and soda** while blender is running; blend until incorporated, about 15 sec.

Heat 1tsp oil in nonstick skillet. Wipe out excess oil with paper towel. Using 2oz ladle (1/4c), gently spread batter into 4" circle. Cook until bubbles are just beginning to break--edges should be set. Flip & cook til golden, 1-2 minutes more. Makes about 15.

Notes:
*This water is only needed if using buttermilk powder.
**Adding the soda first has caused issues with incorporation. Add the together, or powder first.
Using an 1/8c ladle. we get 22-24 pancakes.