My Friend Who Loves to Cook Whole Grain Pancake Mix

Untie the red string on this muslin sack of pancake mix and you feel straight out of a Laura Ingalls Wilder book. Turns out a super healthy, super scrumptious stack can be as super simple as adding milk, egg and oil. OK, that all sounds super, but just how healthy can a pancake really be? Pretty darn healthy when your “friend who loves to cook” (that would be Samantha Williams in Nashville, Tennessee) hand-mills nine organically-grown grains in small batches to make the flour for this mix. Yes, nine: wheat, rye, buckwheat, barley, brown rice, oats, spelt, milo (aka a drought-resistant sorghum – we had to google it), cornmeal and flax. It’s an easy-peasy batter to work with. Griddle up toothsome flapjacks that’ll stick to your ribs enough to power you through a long day on the prairie – or, sigh, in the office. One two-pound bag = six wholesome pancake mornings (Sundays or otherwise). TIP OF THE TONGUE While these hearty pancakes will transport you to a log cabin where dark, deep maple syrup trickles from trees right outside the door, we heartily recommend them as “breakfast for dinner.” Pulled pork and coleslaw leftovers found these Sunday hotcakes to be a very appetizing place to perch one night down south.

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My Friend Who Loves to Cook Whole Grain Pancake Mix

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