In the opening of The Homemade Flour Cookbook, before diving into all the different flours, I share a pancake recipe. It’s a generic recipe but there’s a solid reason behind it: it’s one the best way to test the flavor of flours. Pancakes are forgiving and the perfect way to see how flour flavors will come together. These rye pancakes have long been a favorite, primarily stemming from my grandmother’s rye bread. I to do a 50/50 blend of rye and wheat as rye can be a bit overpowering.