Pancake Recipe

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.

 

Pancakes

  • 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.

 

 

About the Author: Angela

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