I've come across an interesting-looking pancake recipe that calls for farina (such as Cream of Wheat). Wikipedia describes farina as "made from the germ and endosperm of the grain, which is milled to a fine granular consistency and then sifted."
I'm wondering how I can approximate it with my NutriMill. This sounds to me a lot like first clear flour, but maybe a bit more granular. If I grind my wheat to be a bit coarser than flour, and then put through an ordinary sifter, do you think this will this work?