Heritage Malabar Pancakes
March 3, 2026 • 0 comments
Fluffy, golden pancakes made with real ingredients: local flour, raw butter, raw milk, and pastured eggs. Just a simple recipe that gives you a stack of pancakes your family will love. Perfect for Saturday mornings when you want breakfast to feel special without spending an hour in the kitchen.
- Prep Time:
- Cook Time:
- Servings: 3-4
Ingredients
- (1.5 cups) 2lb - All-Purpose Malabar Flour
- (2 Tbsp) Raw Honey, 1lb
- (1 Tbsp) Baking Powder
- (1/2 tsp) Baking Soda
- (1/2 tsp) Sea Salt
- (1.25 cups) Raw Milk, 1 Gallon in Plastic (WV ONLY)
- (1 egg) 1 dozen - Pastured Corn & Soy Free Eggs
- (1 Tbsp melted) Raw Salted Butter for Cats & Dogs, 12OZ
- (1 tsp) Vanilla
Directions
- Whisk the dry ingredients in one bowl and the wet ingredients in another.
- Combine them gently, leaving some small lumps in the batter (over-mixing can make them flat). Let the batter rest for 5–10 minutes before cooking.
- Heat a pan over medium heat.
- Add a generous pat of butter to the pan.
- Pour a heaping 1/3 cup of batter per pancake.
- Flip once the bubbles on top stay open.
- Cook until golden brown on both sides.
What's Malabar Flour?
Malabar flour is typically a high-gluten flour that's milled very fine. It's most known for making South Indian parottas (a thin stretchy flatbread with soft-crispy layers).
Triple E's malabar flour has a natural and nutritional twist to it. It's a blend of local hard and soft wheat flours, with nothing added. It's not white flour, but it's not whole wheat either. It has some bran removed. It's knife milled very fine, the soft consistency you'd expect from a malabar flour. This all-purpose flour can be used in any recipe calling for flour.
