Ingredients:
For the dough:
24 ounces Hemp Heart Baking Flour (720g)
6 ounces Granulated Sugar (170g)
1 ounce Baking Powder (28g)
.75 ounces Baking Soda (21g)
.75 ounces Vanilla Extract (21g)
.5 ounces Kosher Salt (9g)
6 eggs (300g)
32 ounces buttermilk (1000g)
3 ounces butter, melted (85g)
Yields: 10 pancakes
Directions:
- Whisk the dry ingredients into a large bowl. Set aside,
- Mix the buttermilk, and eggs together in a separate bowl.
- Pour the wet ingredients over the dry ingredients until smooth.
- Add the melted butter last. Make sure the butter isn’t too hot, or it will curdle the eggs.
- If the batter is too thick to scoop, add a bit more buttermilk until thin enough to scoop out. The thickness depends on the brand of buttermilk.
- Set the griddle to 325 degrees and ladle out about ¼ cup of batter onto the griddle once hot. Cook until golden brown and delicious! Add toppings of your choosing. We chose dark chocolate, berries, & maple syrup.
Variations:
-Add your choice of fruit, chocolate chips or shredded coconut inside of the batter instead of just a topping!
-Substitute any dairy free milk for buttermilk.
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