Hi Claire, we're glad to hear you're eager to bake with whole grains. (I love starting my morning off with something hearty and healthy... but still delicious.) While we haven't yet done the testing, we'd recommend adding additional liquid to the batter to ensure the whole wheat flour is fully hydrated. The next time you whip up a batch of whole wheat p ancakes, try using about 2 cups + 2 tablespoons (482g) of liquid if your recipe calls for 2 cups (226g) of whole wheat flour. Also extend the rest period slightly (rest for 30 minutes rather than 15) to give the whole grains enough time to soften. Happy baking! Kye@KAF

• Reply