A part of what makes Amy’s pancakes so delicious is the emphasis on stone-ground whole-grain flour (you can purchase a bag from us here). The freshly milled taste results in a malty-sweet cake that needs no more than a swipe of butter and a whisper of maple syrup. They’re not a vehicle for toppings, and command all your attention. Check out the full recipe from The Kitchn below.
THIS RECIPE IS MADE BEST WITH OUR:
100% Unsifted, Whole Wheat Flour
Straight-up honest, stone-ground whole wheat flour—truly delicious and nutritious. If you haven’t baked with 100% whole wheat in a while, do yourself a favor and give it a whirl. Learn about the value of unsifted, whole wheat flour from the Bread Lab. Great for slow ferment breads, Amy Halloran’s perfect pancakes, cookies, Bread Lab’s whole wheat sourdough, pie dough, sourdough crackers, basic whole wheat pan bread, muffins, walnut bread, sourdough sandwich bread.
Comes in a 3lb resealable bag.
For wholesale pricing and shipping to the east coast please email flour@hillsidegrain.com.
Shipping is only to physical addresses (no P.O. boxes) at this time.
