Recipes

  1. Galen's Freshly-Milled Pancakes

Galen's Freshly-Milled Pancakes

A regular Sunday morning specialty.

These are best made in a heavy cast-iron pan. For best results, put the pan on low heat before doing anything else to get it up to temperature for cooking. Cast iron pans are surprisingly inexpensive and can be purchased from camping stores and some hardware stores and, if treated correctly, are totally non-stick and don’t have the toxic chemicals found in teflon pans.

Ingredients

  • 2–3 cups of freshly-milled dinkel/spelt or wheat flour (What is Dinkel?)
  • 3–4 tablespoons baking powder
  • A pinch of salt
  • 2-3 fresh free-range eggs (an extra egg holds the batter together better in the pan)
  • 2–4 cups of milk, soy milk or water
  • 3 tablespoons safflower or olive oil (to help prevent sticking—can omit for teflon pans)

Preparation

Mill the flour on the finest setting — the quantity of flour produced is roughly twice that of the whole grain so 1 cup of grain is equal to about 2 cups of fine flour.

Put the flour in a large mixing bowl and sprinkle baking powder liberally over the top.

Add a pinch of salt if desired.

Mix dry ingredients well.

Add about 2 thirds of the milk/water to the centre of the dry mixture and stir bristkly with a wooden spoon bringing in gradually the dry ingredients from around the edges. If the mixture starts to thicken, add more liquid and keep stirring briskly to avoid getting lumps.

TIP: It is better to mix up the mixture into a thick paste and then add more liquid to thin it rather than adding all the liquid and mixing it up as this will go lumpy.

Beat the eggs and add to the mixture and mix in well

Add a few tablespoons of oil — this is not absolutely necessary but helps prevent sticking.

Cooking

Your pan should be nice and hot already. Flick a bit of water off your fingers to see if it spits and crackles—if so, then it’s good to go. You want a nice even heat (which is why a cast-iron pan is good) and it’s best not to have it too too hot.

Ladel a spoonfull at a time in a spiral pattern from the centre of the pan outwards. You can also make three small pancakes at a time if preferred.

When the top of the pancakes start to show bubbles, flip them.
Cook until brown and then add to an oven set to 60° or so to keep warm—or better yet, serve and eat as they come out of the pan (not quite so social!).

Toppings

I love stacking two or three pancakes with layers of butter and real, good-quality organic maple syrup (not the imitation stuff one finds in the supermaket) but you can use any of your favourite toppings such as bananna, yoghurt, walnuts, lemon etc. For a real indulgence for non-vegetarians, try adding some fresh organic bacon.

Brew up a nice pot of fresh organic coffee or a nice pot of tea and enjoy. Yum!