Enzo came to Food Dev the other week with a griddle and butter.
He made pancakes with our recipe, the one we perfected in 2011, but he used 100% local flour from Maine Grains. Main Grains mills using a stone miller. The stone mill keeps the flour cool, which helps with fermentation. We’ve been using a percentage of this stuff in our pita bread. But it’s also beautiful in pancakes. See those wonderful holes in the batter?
We’ll be making those to order on the Newbury Street truck this Saturday. Get your tickets here.