From our farm to your mouth. Our flour is pulled straight from the combine, ground and packaged at home. No middle men allows us to provide the freshest whole wheat flour around. This also allows us a level of transparency not possible with a large mill, each batch can be traced back not only to the specific wheat variety but also to the exact field and harvest date.

Our whole wheat butter milk pancake recipe is a family recipe and fan favorite. It is primarily made with whole soft white wheat, a premium class of wheat that is unique to the Pacific Northwest and generally exported. Below are the full instructions if you have a jar of our 16 oz pancake mix (please double all ingredients for a quart jar)

Pancake Cooking Instructions

To dry mix add

2 cups buttermilk

1/4 cup vegetable oil or melted butter

2 eggs - for best results separate and beat the egg whites then gently fold them into the mix after all other wet ingredients have been mixed.

Cook on a griddle set to 350 degrees and enjoy with someone you like

The 16oz jar of dry mix yields 12-14 pancakes. The dry mix is made of whole white wheat flour, sugar, baking soda, baking powder and salt.

If you wish to order more pancake mix please contact us at rauchwheat@gmail.com

We are lucky to be growing wheat in one of the most versatile wheat growing regions in the world. Where most places can only grow one or two classes of wheat, the climate in the Pacific Northwest allows us a wide variety, from high protein and strong gluten Dark Northern Spring Wheat to our PNW specialty Soft White Winter. This allows us to create many different custom blends of flour. Need a low gluten/protein blend for your cakes? How about a high gluten pasta blend? Whatever your need we have the varieties for you. Whatever blend you desire will come with a full breakdown of the specific varieties used, something you cannot find with flour from your local grocery stores.