Malted Buckwheat Flour is the key ingredient in these stellar pancakes from Deer Creek Malthouse in Pennsylvania. When the pandemic hit and basic baking ingredients became scarce, they tapped into their supply chain to start selling yeast, flours and baking ingredients direct to consumers, sometimes with their own malty spin on things as they do with these pancakes.
What exactly makes something Malted? Essentially, malting a grain causes means triggering enzymes in the grain that will convert starches to sugars, which in turn give the yeast something to turn into alcohol. Any kind of grain can be malted - soak the grains, let them hang out at room temperature for a few days, then dry them when the sprout (called the "radicle") appears.
This is essential to brewing, but it also creates a great flavor and aroma on its own. Deer Creek grinds up these grains to a fine flour, which is what's present here. In these pancakes, Deer Creek combines the malted buckwheat flour with their Whole Wheat Flour and Organic All-Purpose Flour to create a deeper, more complex flavor than your average pancakes.
One pack makes around 15 pancakes, depending on the density and amount of liquid added.
In a large bowl, combine 1.5 cups of pancake mix with:
Mix wet and dry ingredients until there are no lumps. Let sit for 5 minutes. Pour 1/4 – 1/2 cup batter on a hot greased griddle. Cook on med-high heat (~375˚F) until bubbles form on top. Flip and continue to cook until golden brown.
Package contents makes two batches (~6-8 pancakes per batch).
*For thicker pancakes, use more mix or use less milk. Low fat milk, non-dairy milk, or water can be used as substitutes.