Our friend @saucesandwich_ came by the Gustiamo warehouse the other day and decided to treat himself to a big 5kg bag of Castelvetrano Flour from Sicily. Yes, he must really love stone milled, beyond whole wheat flour made of Sicilian ancient grains! So we weren’t surprised when he told us that he had a plan for all that flavorful flour: blend a small percentage into his go-to recipes, to add all the fragrant aromas without altering the mouthfeel too much. Well, that’s exactly how we started experimenting with all Molini del Ponte Sicilian flours.
With his very talented and energetic kids Felix and August, they kicked off the recipe testing with a crowd pleaser: semi healthy and super tasty whole wheat pancakes. Watch the video for the step by step recipe and some serious food education (spoiler: butter is better).
1/2 cup of Castelvetrano whole wheat flour
1/2 cup of all purpose flour or Maiorca flour
1 tsp baking powder
1 tbsp brown sugar
A pinch of salt
1 tbsp melted butter
1 cup of milk
1 cap of vanilla
1/4 cup of farmer’s cheese, or ricotta (optional)
Flake salt for finishing
- Mix all the dry ingredients together in a bowl. Add the wet ingredients and mix well. Add the farmer’s cheese last and gently mix in without breaking it up too much. You want it a little chunky.
- Heat up butter in a skillet (a generous amount is recommended) and cook pancakes over medium/high heat until crispy along the edges.
- Finish with some nice flake salt and maple syrup. Enjoy!