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Sitting down to a stack of warm pancakes is one of life’s pleasures and doesn’t need to end with the onset of adulthood. This foolproof mix requiring only water and melted butter or oil could become the new breakfast-in-bed star on Mother’s or Father’s Day, but is also fantastic for every day
Simplicity is hardly the only thing these cakes have going for them – made with a wheat brought to America by European missionaries in the 1700s, they cook up fluffy and simple yet taste one hundred times more flavorful than anything made with mass-produced all-purpose flour.
A wholesome and tastier flour was exactly what Hayden Flour Mills founder Jeff Zimmerman was after when he convinced farmers in Tempe, Arizona to plant varieties of grains that hadn’t grown for centuries and then milled them fresh on a 1,000-pound millstone imported from Austria.
Given the fact that we inhaled several naked cakes before even saying “please pass the syrup,” we think he’s figured it out.
TIP OF THE TONGUE
This is a thin batter that’s not going to be the most obedient when free-handing shapes. If you want to surprise your sweetie with a heart, use a pancake mold or cookie cutter and watch for tiny bubbles to form all over the surface before attempting to flip.
Stone ground white sonora wheat, non-fat dry milk, powdered honey (honey, wheat starch, calcium stearate (anti-caking agent), leavening (monocalcium phosphate, sodium bicarbonate), egg whites, salt
- Contains dairy.
- Contains eggs.
- Contains wheat.
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