In the opening of The Homemade Flour Cookbook, before diving into all the various flours, I share a pancake recipe. It’s a generic recipe but there’s a reliable reason behind it: it’s one the best way to test the taste of flours. Pancakes are forgiving and the best way to see how flour flavors will come collectively. These rye pancakes have long been a favourite, mostly stemming from my grandmother’s rye bread. I to do a 50/50 blend of rye and wheat as rye can be a bit overpowering.

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