"Kenneth" > wrote in message ...

> ... Are you grinding your wheat? If so, (and you want whole
> wheat), try buying "pastry wheat berries." ...

They didn't have any. I asked about "pancake wheat berries".
They didn't have any of those, either.

: |

After all these years, the idea of buying special stuff to make
pancakes seems strange. Usually SD pancakes are byproducts
of non-frugal culturing procedures. Well, at least among the
old SD drifters in this group.

A few have written that some loft may be achieved in pancakes
by using active sourdough batter at the right moment. It seems
to me that, if that is done as well as possible, it should not matter
what gluten level of flour is used or how "whole". In any case,
it is hard to get right, and does not work very well at best.

The better answer for SD pancakes is to sour the SD batter
all the way, and leaven with baking soda (sodium bicarbonate),
depending on the CO2 released by the reaction between the
soda and the sourdough acids to fluff up the pancakes. That
is what the OP does NOT want to do, so good luck to him.

It is well known that flour may be degraded by mixing it with
corn starch. That makes it more expensive as well as worse.

--
Dicky