Grind flour fresh from soft white wheat berries.

Whisk flour, walnuts (if using), salt, and baking powder together in a large bowl.

Add milk, eggs, and melted butter. Stir until smooth, adjusting milk as needed.

Let batter rest for 15–30 minutes.

Heat skillet or griddle over medium heat and grease lightly.

Pour ½ cup batter per pancake. Cook until bubbles form and edges set, then flip.

Cook until golden brown and center is cooked through.

Serve warm with your favorite toppings.