You can mill at home even if you don’t have a turbo-powered blender. In this recipe, the wheatberries soak overnight—softening them up enough for any home blender to tackle. That said, if you have a Vitamix you can skip the soaking step and make the batter right away. Makes 14 to 16 (3-inch) pancakes.
9¼ ounces (1½ cups) wheat berries
1 tablespoon sugar
½ teaspoon salt
1½ cups buttermilk, plus more if needed to thin out pancakes
¼ cup vegetable oil (try coconut oil), plus more for greasing skillet
1½ teaspoons baking powder
½ teaspoon baking soda
Make the batter
In a blender canister, combine all the ingredients but the baking powder and baking soda. Put in the refrigerator and let soak overnight. (If you have a Vitamix or other high-powered blender, you may skip the soaking step.)
The next morning, purée the mixture: Keep the blender going until the mixture looks and feels smooth and there are no rattling sounds from the berries being ground up (about 2 to 4 minutes, depending on your blender). Add buttermilk if the mixture seems too thick (you want a sour cream–type consistency), and with the blender running add in the the baking powder and soda.
Make the pancakes
Heat a griddle or skillet over medium-high heat. When hot, lightly oil it. Spoon dollops of batter onto the skillet, smoothing the batter out into even circles. Cook on 1 side until a few bubbles form and break, about 2 minutes. Flip the cakes and cook for another 2 minutes or so, until the pancakes feel firm when you touch the top. (If in doubt, cut one open to be sure.)
Repeat with the rest of the batter, until all batter is cooked.