I’ve had readers ask for some of my stone mill recipes. Here is one that immediately became my family’s favorite. I cook up one to two brown cage-free eggs and sandwich them between two pancakes. I then drizzle maple syrup on top. Do not substitute the Whole Wheat Pastry Flour or the buttermilk. These alterations will create an entirely different recipe that drastically alter the flavor.
- 1-1/4 cup of this Whole Wheat Pastry Flour
- 1 Tbsp Sugar
- 1-1/2 tsp Baking Powder
- 1/4 tsp salt
- 1/4 tsp nutmeg (Optional)
- 1 Egg
- 2 Tbsp water
- 2 Tbsp melted butter
- 1 cup buttermilk (Be ready to add up to 1/2 cup of additional buttermilk—1 tbsp at a time—until desired batter consistency is reached)
This recipe is an alteration on Bob’s Red Mill Buttermilk Pancake recipe.