To start, take time to mill the wheat berries. I'll be honest here: I do not measure. I just pour wheat berries into my NutriMill and let it mill into a 4 cup measuring cup until it is 2 cups' worth of freshly milled flour. The internet suggests 2/3 cup of wheat berries will yield about 1 cup of flour. It is best to weigh in grams, though. For the sake of most of the readers here wanting measurements, that's how I will write this recipe. Do the best you can! It's hard to mess this recipe up.

Mix sourdough discard, regular milk, buttermilk (if you need to make buttermilk it is simply 3/4 regular milk plus 1 tbsp distilled white vinegar and let it sit for a few minutes), vanilla extract, eggs, and oil together.

Then, in the same bowl, add in the flours, salt, baking soda, baking powder, and sugar. Use a whisk to mix it all together well. Some lumps are okay. This batter will be bubbly! Now allow the batter to sit for anywhere from 15-60 minutes, depending on how much time you have. It helps freshly milled grains to soak up moisture before cooking them. This helps the freshly milled pancakes not to seem so dry.

When time is up, heat your stove top to medium-low heat. Place your skillet on the eye to heat and allow it to get toasty warm before pouring on batter. Using a cast iron skillet is a great option if you have one.

Now, grease your hot skillet with a tablespoon of butter or bacon grease. Then pour about 1/3 of a cup of batter into your hot skillet.

Allow the pancake to cook on one side for about 3 to 4 minutes or until the surface is mostly bubbles. Then flip your pancake and allow it to cook on the other side for 2 to 3 minutes or until golden brown to your version of perfection.

Keep cakes warm by using the oven on its lowest temp setting (around 170 degrees F) on a plate or cooking sheet until ready to serve.

If you like chocolate chip or blueberry pancakes, after pouring the batter into the skillet, add some chips or berries to the top. Then flip like normal to cook the other side.