Home-Milled Flour Sourdough Pancakes

Fresh-Milled Flour Sourdough Pancakes

Fermenting home-milled flour overnight softens the bran and deepens the flavor of these pancakes. Choose 100% fresh-milled Heartwell or a 50/50 blend of Heartwell and Rouge de Bordeaux for a satisfying breakfast. 

Ingredients

• 120 g fresh-milled Heartwell flour (milled on the finest setting, Nutrimill Classic) or 50% Heartwell / 50% Rouge de Bordeaux

• 60 g sourdough starter or discard

• 240 g milk (whole milk, or 120 g coconut milk + 120 g water)

• 1 egg (about 50 g)

• 28 g melted butter or avocado oil

• 20 g sweetener (maple syrup, date sugar, or raw sugar)

• 1.5 g salt

• 5 g baking soda

Instructions

1. Mix the flour, starter, and milk together. Let it sit on the counter for 1-2 hours, then transfer to the fridge overnight.

2. In the morning, take the mixture out of the fridge and let it acclimate on the counter for 20-30 minutes.

3. Add the egg, melted butter or oil, sweetener, salt, and baking soda, and stir to combine.

4. Scoop ½ cup batter onto a hot, buttered griddle. Flip when the edges are set and the middle is full of bubbles.

Makes 4-5 medium pancakes.