• Cooking

    ELC Day #18- Whole Grain Milling Pancakes

    Today I’m going to cheat a bit and post less of a recipe, and more of a strong, on-my-soap-box suggestion for a local product. It has hands-down preserved my caffeine-free sanity this month. Starting my breakfast with Whole Grain Milling pancakes is so spectacular, I don’t even think about the lack of green tea in my cup holder.  I love these nutty, full-bodied pancakes, topped with strawberry freezer jam or Sippl’s Sugarbush maple syrup. Last Thursday morning, I made heart-shaped pancakes for the kitchen partner on our first morning in the campground. Nothing beats a hot breakfast before heading out on the trail. The mix is available more than 25…

  • Cooking,  Eating

    Blue Corn Flour Pancakes

    Pancakes are a Sunday morning staple at our house.  Most often Greg takes care of breakfast, but he occasionally lets me take a turn with the flipper.  There are three things I love about pancakes: they are warm, tasty way to add whole grains to your diet, they are fast, and there are unlimited combinations to put on your plate.  On this morning’s menu:  Blue Corn Flour Pancakes with walnuts and maple syrup.  I found the blue corn flour from Whole Grain Milling and adapted the recipe from Ubergrrl.  These pancakes have the sweet texture and taste of cornbread but are quicker to prepare. Next time around I might add…