EAST VAN
EAST VAN
FLOURIST’S BUTTERMILK PANCAKES
In Conversation With Flourist Bakery HOME COOKING FOR COMMUNITY Meet Owner Shira McDermott
Tell us about Flourist’s design story. When we approached Ste. Marie with the idea and our new brand by Glasfurd & Walker, the aim was to create a space for community to gather around the flour mill. By focusing on the mill as the central idea, it has allowed us to always keep in mind our core reason for existing: as a communal place for folks to gather and feel warmth, hospitality, and the good feelings that come from our shared experiences with making and enjoying good food. “The aim was to create a space for community to gather around the flour mill.” What’s the inspiration behind your recipes? Our recipes have always been part of our goal of community building, and are meant to showcase how easy it is to adopt a plant- forward diet using basic building blocks like high-quality whole grains, legumes, and freshly milled flours. I was raised eating this way by parents who had very little resources to feed the family, so I am always inspired to share this knowledge, if it contributes to folks having more confidence in the kitchen with regards to preparing simple, nostalgic, vegetarian foods.
INGREDIENTS 1 cup Flourist Sifted Red Fife Flour 1/2 cup Whole Grain Red Fife Flour 3 tbsp sugar 1/2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 1/2 cups buttermilk* 3 tbsp vegetable oil 2 eggs 1/2 tsp vanilla Oil or butter for the pan *Yogurt can be substituted for buttermilk or a combination of both
BUY THE FLOUR HERE
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. In a second bowl, beat eggs into the buttermilk, then stir in the oil. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, thin with some milk. Place a teaspoon of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes. Serve with fresh fruits in season, whip cream or yoghurt, plenty of butter, and your choice of syrup. These also make a great snack smothered in almond butter. Leftovers can be stored covered in the fridge.
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24 RENTEASTWARD.COM
25 RENTEASTWARD.COM
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