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BAKING STEEL PANCAKES (CRISPY-EDGED, TALLOW-FUELED) 📜 Dry Ingredients: * 1 cup whole wheat flour (nutty depth) * 1 cup bread flour (gluten lift) * 2 tbsp organic cane sugar * 1 tbsp baking powder (not soda—key for fluff!) * 1/2 tsp Himalayan salt 📜 Wet Ingredients: * 1 pasture-raised egg * 1.5 cups whole milk (or bone broth for savory twist) * 2 tbsp melted tallow (or leaf lard) * 1 tsp vanilla extract (optional, but divine) ⚔️ Method: 1. Preheat Steel: 375°F (190°C) → 20 mins (test with water droplet—should skate, not sizzle). 2. Mix Dry + Wet Separately → gently combine (lumps = good). Rest batter 10 mins (activates baking powder). 3. Griddle Hack: * Rub steel with tallow-soaked linen (no pooling). * Pour 1/4 cup batter → watch for bubbles + dry edges (~2 mins). * Flip → press lightly for even browning (~1 min). 🔥 PRO TIPS: * Tallow Boost: Brush pancakes with extra melted tallow post-flip (next-level crisp). * Fermented Twist: Replace 1/2 cup milk with kefir → tangy + fluffier. * Copper Bowl Whisk: Eggs + milk whipped in copper = lighter texture. That’s a wild boar sausage I complimented it with.