recipe is below🤍🕯️❄️
ingredients:
•2 cups fresh milled flour, i use grand teton. (note: i use emmer or einkorn berries for this. i mill it on the finest setting and then pour through a sifter to get some of the bran out, to make an ancestral whiter flour.)
•1/4 cup organic cane sugar
•1⁄2 teaspoon sea salt
•1 tablespoon baking powder
•2 pasture raised eggs
•1 tbsp sourdough discard
•1 1/2 cups milk of choice (I use raw)
•2 tbsp melted grassfed butter
•1/4 tsp vanilla powder
1. on the night before you want pancakes, place all of your ingredients into a bowl and mix using a standing mixer or electric whisk. add more milk if you want thinner pancakes, less if you want thicker. once mixed, cover and place in the fridge.
2. in the morning (or whenever you’d like your pancakes within 3 days of making the batter and placing it in the fridge) heat up your griddle or pan up to around 325 degrees.
3. add a touch of butter to your pan once its hot, and then pour 1/4 cup batter per pancake. once its bubbling, with a spatula, check to see if you have your perfect tan color, and when it’s ready, flip and cook for another few minutes.
4. serve! i love topping these with grassfed butter, raw whipped cream, fresh berries or berry syrup, and organic maple syrup. enjoy <3
#freshlymilledflour #sourdough #freshmilledflour #pancakes #nutrientdense
Hey pancake lovers! So glad you're diving into the world of fresh milled sourdough discard pancakes with me. You might be wondering, why go through the 'trouble' of milling your own flour, or using sourdough discard? Trust me, it's a game-changer! First, let's talk about fresh milled flour. I truly believe it makes all the difference. When I started making my own 'flour from scratch,' I was amazed by how much more flavour and nutrients real flour has compared to store-bought. The wheat berry itself is a powerhouse, packed with vitamins, minerals, and fiber. When you mill it fresh, you retain all that goodness that often gets stripped away in commercial processing. I personally love getting my 'ancient grains from Grand Teton' – their Emmer and Einkorn berries give these pancakes an unparalleled nutty flavor and a beautiful texture. It's not just about taste; it's about making your food truly nutrient-dense. You'll notice a subtle sweetness and depth that you just can't get otherwise. Plus, there's a certain satisfaction in knowing exactly what goes into your food. Now, for the sourdough discard. Don't let that precious bubbly goodness go to waste! Incorporating sourdough discard into your pancakes adds a delightful tanginess and incredible lightness. It also helps to break down some of the starches, potentially making the pancakes easier to digest for some. Even if it's inactive, the discard still brings a unique flavor profile and can contribute to a wonderfully tender crumb. It's a fantastic way to add complexity without making your pancakes taste overly 'sour.' It really elevates a simple pancake to something special. To ensure your 'fresh milled sourdough pancakes' turn out perfect every time, here are a few extra tips I've picked up: Batter Consistency is Key: While my recipe gives a good starting point, remember that fresh milled flour can absorb liquids differently. If your batter seems too thick after resting overnight in the fridge, don't hesitate to add a splash more milk until it's pourable but still substantial enough to hold its shape. If it's too thin, a tiny bit more flour can help. Resting Period is a Must: That overnight rest isn't just for convenience! It allows the 'fresh milled flour' to fully hydrate and the sourdough discard to work its magic, developing those complex flavors and tenderizing the batter. Don't Overmix: Once you've added the liquid, mix just until combined. Lumps are totally fine! Overmixing develops gluten, which can lead to tough pancakes. Temperature Matters: A medium heat is ideal for your griddle. Too hot, and they burn before cooking through; too cool, and they'll be pale and dry. Look for those bubbles forming on top before flipping, as I mentioned in the recipe. And for serving, while butter, whipped cream, and berries are classic, consider these delicious additions: a sprinkle of cinnamon or nutmeg in the batter, a dollop of homemade apple butter, toasted nuts, or even a drizzle of homemade fruit compote. I hope these extra insights help you fall in love with making 'sourdough discard pancakes fresh milled flour' style as much as I have! Happy cooking!