I was finally able to get a few pounds of the local organic wheat flour sold here at my Co-Op. As some of you may have read in this post, there is a local wheat grower’s Co-Op in New Mexico which provides local, organic and heirloom variety wheat flour to many of the local bakeries here in town. It turns out prior to WWII, New Mexico was actually a huge wheat growing state and many of the wheat varieties used are over 100 years old.
Since the flour only comes in 50 lb bags, I got about 5 pounds with which to experiment and have really loved the results, so I thought I would share the most recent recipes with everyone:
Raspberry Buttermilk Pancakes
1 1/2 cup flour soaked in 1 1/2 cup buttermilk for 2 hours. (I didn’t get a chance to do this overnight unfortunately. I plan on trying a longer soaking the next time.)
3 Tbsp butter (other fat can be substituted – coconut oil would probably be delicious!)
3 Tbsp raw honey (or sweetener of choice)
1/2 tsp salt
1 tsp aluminum free baking powder + 1/2 tsp baking soda ( I tried one without additional leavening not knowing how the soaking would affect the mix and it was like a really thick crepe…which was good, but not what I was going for!)
tsp organic vanilla extract
about 1/2 c fresh organic raspberries
I heat a cast iron skillet to about medium then place approx 1 Tbsp light olive oil or butter in the pan. Once it has heated (or melted in the case of the butter) I wipe it clean with a paper towel and then use this “mop” to re-grease between cakes. I typically measure out about a 1/3 of a cup of batter at a time.
The fresh raspberries add a nice tartness which compliments the buttermilk flavor well. I look forward to making bread with this flour, as I have yet to do so. My sourdough starter, discussed here, has taken off nicely and I am sure that it will produce a great loaf. More details on that soon!