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.