Snowgoose Flour or Sprouted Spring Wheat Flour
Light, airy pancakes that are beautiful.
This recipe combines Blue Mesa Maize Flour with Snowgoose Flour or Sprouted Spring Wheat Flour, but another one of our stone milled, whole grain flours will work well too. For big flavor try Bucking the Sun Pizza Flour–it’s a favorite.
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Blue Mesa Maize is being bred by Dave Christensen and grown by Charley Overbay for the its high antioxidant value contained in the color pigment of the seed.
The farm, located in semi-arid Big Sandy, MT, receives no synthetic fertilizers nor supplemental irrigation, yet the corn still produces grain with 13.9 % protein which is considerably higher than the commercial GMO dent corn average of 6-10% protein.
Dave’s breeding program of five varieties has been ongoing for almost 50 years. Their production is small and the corn is currently hand harvested, so it requires a community effort over several weeks to bring in the harvest. Conservation Grains has reserved the full 2024 harvest of Blue Mesa Maize. We’re pleased to be entrusted with this limited supply of Blue Mesa Maize for milling.
Dave’s breeding program, Charley’s stewardship, and Conservation Grains all share the belief that food is medicine.
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