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.
