One Local Summer Challenge - Week 4

For my OLS challenge this week, I decided on breakfast. I have never made pancakes except for out of a plastic container mixed with water, so when I saw Butte Mill flour (couldn't find their website but they are local) being sold at the Boulder's Farmer Market, I made up my mind to just buy some and find a recipe online. I'm not into breakfast foods and have had a lot of trouble in the past making anything with flour - be it bread, muffins, pie crust, everything turns out weird - might be the altitude. I read online that at our altitude on the front range of Colorado, it's best to use a little more flour than normal, so that's what I did. I found this recipe for Homemade Pancakes:


3 cups self rising flour (I used about 3 1/4 for altitude)
2 Tblsp Sugar (raw cane - sorry not local)
3 Level tsps baking powder (sorry not local, where the heck does this stuff come from anyway?)
2 eggs (local - Jay Hill farms)
1/2 stick butter (sorry not local - I know we can get this local, but I was in a time crunch)
Milk (Longmont Dairy)

Melt the butter and mix all ingredients together. Start adding milk until good consistency to drip into pan and have it spread. Pan was greased with local bacon grease. Bacon was Coleman's Natural out of Golden, CO. Yummy! This recipe yielded around 9 plate size pancakes. Since the flour wasn't self rising, I found a recipe on how to make your own on the internet:

Self Rising Flour - for every one cup of flour, add 1 1/4 tsp baking powder and a pinch of salt.

This meal was super tasty for a Saturday morning and mostly local, the maple syrup wasn't local. We had Mexican Chocolate Coffee out of New Mexico, which is sort of local being just south of us. Ha! Here's a picture.