I’ve always had a problem with pancake batter being too thick when I followed other recipes, so this has a little more milk than usual. Maybe it’s the unbleached flour, the turbinado sugar, or the flax seed mixture that causes it to be thicker, I’m not sure. But those ingredients also make these pancakes decadently delicious!
3 cups unbleached organic flour
1/3 cup turbinado sugar (regular sugar is ok)
2 TBSP baking powder
1 tsp salt
2 TBSP ground flax seed + 1/8 tspbaking powder + 6 TBSP hot water
6 TBSP butter, melted
3 1/4 – 3 1/2 cups whole milk (raw unpasteurized milk is the best)
In small bowl mix ground flax seed, 1/8 tsp baking powder, and hot water. Let stand, stirring occasionally, while you prepare other ingredients.
In large bowl, whisk together flour, sugar, baking powder and salt.
Mix in milk and flax seed mixture until it just begins to moisten.
Stir melted butter until just mixed in.
Heat lightly oiled skillet or griddle on medium high heat.
Scoop about 1/4 cup (I use a ladle about half full) onto griddle.
Cook 2-4 minutes, until bubbles appear on top and begin to pop.
Flip and cook another 2-3 minutes, until golden brown.
These are delicious by themselves, with a light sprinkling of powdered sugar, pure maple syrup, or my favorite; strawberry fruit spread.