When I started making pancakes from freshly-milled, soft white wheat flour they turned out flat and eggy. I thought it was how whole wheat pancakes were supposed to cook. Then I learned a little secret.
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Cooked wheat berries are packed with nutrients and are a versatile ingredient for breakfast, lunch, and dinner. Pair them with yogurt and fruit for breakfast, or toss them in breakfast casseroles, granola, and soups.
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