06 February 2012

Cakes of the Pan, using a variety of flours

This past Christmas, Chris and I received a wonderful, beautiful grain mill. It is a hand-crank grain mill, and I know they're not for everyone as they can be perceived as slow, tedious, and uneven. But I'm in love with mine, so there! But seriously, as long as you're not milling more than a pound of fine flour or a couple pounds of cracked groats, sitting there for a few minutes and reading a magazine while you turn the crank is simple as anything. And freshly milled flour is completely worth it. Period. Full stop. Worth it.

That said, some flours are more worth it than others. Oat flour has had me in raptures, and I've just this morning milled my first batch of buckwheat flour. Buckwheat is such a smooth milling flour, I hardly felt the exertion of turning the crank! It was so beautiful, I knew I had to write about it, though I don't know quite what to say to people that don't know the beauty of a softly simmering cauld--...oh wait, wrong line...a softly turning mill crank. But I think it's totally magical.

Anyway, the pancake recipe, is of course, very typical except for substituting in the different flours. What you will want to do, however, is to reserve half the milk (or buttermilk or yogurt) and add it slowly until you reach your desired consistency.

    Buckwheat Pancakes
makes 12 4-inch cakes

3-1/2 ounces (~3/4 cup) buckwheat flour
3-1/2 ounces (~3/4 cup) ap flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
1 egg
8 oz (1 cup) yogurt
4 oz (1/2 cup) milk
1/2 teaspoon vanilla

1. Heat your griddle to 350°F or medium high

2. Mix the flours, sugar, salt and baking soda (mind, this is soda in this recipe because the yogurt is acidic) together

3. Thin your yogurt with the milk, and reserve half

4. Mix the egg with one half the liquid

5. Pour the melted butter over the flour mixture and start stirring

6. Stir in the egg mixture, then slowly add the rest of your milk and yogurt, as well as the vanilla

7. Cook as you would any other pancake, i.e. pour 1/4 cup (or more for fewer, larger pancakes) of batter over the griddle, wait 'til you can see that the edges are done, flip and let cook for another couple of minutes

    Oat Pancakes
makes 12 4-inch cakes

3-3/4 ounces (~7/8 cup) oat flour
3-3/4 ounces (~7/8 cup) ap flour
3 tablespoons sugar
1/2 teaspoon salt
1-1/2 teaspoons baking powder
3 tablespoons butter, melted
1 egg
12 ounces (1-1/2 cups) milk
1/2 teaspoon vanilla

Work as above, making sure to note that it is baking powder (not soda) in this recipe because the milk is not acidic. (Also, you can obviously skip the first half of direction 3 as there is nothing to thin.)

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