Monday, May 21, 2012

Local Wheat Sunflower Seed Flapjacks

Local flour has been a missing piece to my pantry. Sacks of big name organic flour have instead stocked my shelves until I bit into the homemade whole-wheat yeast rolls (lovingly made by Dawn during my stay on East Fork Farm). These rolls were different. The flour was different; flecks of bran scattered throughout each pillowy bite. After inquiring, I learned how to improve my personal stash.
Local wood fired craft bakery- Farm and Sparrow, recently began milling their own flours, offering locals a chance at freshly milled heritage grains (including spelt flour, rye flour, stone cut oats, and corn grits). This is a pretty big deal. Up until now, flour purchases symbolized dependence on large machinery and painfully industrialized varieties of wheat containing little nutritional and flavor diversity.
Reading owner and baker David Bauer's blog, I have learned a great deal on the complexities of working with ancient wheat varieties. It would perhaps take a pro baker to recognize all the nuances of using such flours, yet this morning's flapjacks proved special.
A combination of whole wheat and finely sifted Turkey Red flour, blended with yogurt, grass-fed milk, fresh eggs from the hen-house and crunchy sunflower seeds, yielded the loveliest batch of flapjacks. Topped with yogurt and local honey, I may never go back to industrial flours. Crackers and bread are next on the list.
Aside from the newly discovered depth of flavor now lending a hand to my baking, Farm and Sparrow is playing a big part in reclaiming food independence while extending the opportunity to others. I urge you to partake.

Local Wheat Flapjacks:
*2/3 cup fine sifted Turkey Red wheat flour
*1/3 whole wheat Turkey Red flour
*pinch sea salt
*1 teaspoon aluminum-free baking powder
*1/2 cup raw milk
*2/3 cup high quality plain whole yogurt
*2 Tablespoons melted butter
*1/2 teaspoon ground cinnamon
*1 ripe banana, mashed
*3 Tablespoons sunflower seeds

Place a large cast iron skillet over medium heat. Coat with butter.
Combine dry ingredients in a medium mixing bowl. Add the milk, yogurt, melted butter and cinnamon. Gently blend. Stir in the mashed banana and sunflower seeds.
Ladle approximately 3 Tablespoons of batter into skillet to create each pancake. When bubbles appear on edges of each cake, flip. Cook until batter is cooked through.
Serve hot topped with whole plain yogurt, honey or maple syrup and an extra dusting of cinnamon.

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