These simple pancakes are proof of the flavour you'll find when using our freshly milled flours. Once you try this recipe, experiment using different combinations of our flours. We recommend increasing the milk slightly as fresh flours tend to require a little more liquid; and we definitely suggest you don't skip the butter.
Perfect Sunday Morning Pancakes
~ adapted from the New York Times
2 cups (276g) Flourist Sifted Red Spring Wheat Flour or Flourist Sifted Red Fife Flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
13/4 to 2 cups milk, perhaps a little more
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes. Serve with fresh fruits in season, whip cream or yoghurt, plenty of butter, and your choice of syrup. These also make a great snack smothered in almond butter. Leftovers can be stored covered in the fridge.
