He who has a generous eye will be blessed,
For he gives of his bread to the poor.
The people went about and gathered it, ground it on millstones or beat it in the mortar, cooked it in pans, and made cakes of it; and its taste was like the taste of pastry prepared with oil.
Using Freshly Milled Wheat can be a bit of a challenge when you are first learning to use it in place of store mixes and store flour. For years, I feared making pancakes. My husband always made great pancakes using a mix, so why mess with success? But, the formula for the ingredients on the box left little hope that there was much nutrition in those sugar-laden cakes covered in syrup. Yet, the fear remained: would the pancakes made with freshly ground wheat taste good? Would the children like them? Well, My fears were asuaded when a friend shared her favorite recipe for whole wheat pancakes with me. – Thanks, Edie!
Prairie Gold Pancakes
From Wheat Montana Farms
2 1/2 cups Milk
1/2 cup oil
1/4 cup honey
1 tsp. Salt
4 tsp baking soda
Beat together eggs, milk, oil and honey. In a separate bowl mix flour, salt and baking powder. Pour the wet ingredients over the dry ones and mix together just until the lumps disappear. Do not overmix. Fry on hot, buttered or sprayed griddle. (Malia’s note: They are ready to turn over when lots of little holes form in the top, including the center.)
Now, before you get all intimidated, some pancakes will turn out beautiful. See the picture at the top. Some will be kind of ugly (for a novice like me. My husband’s always turn out perfectly).
And some may even be a little scary, like this chocolate chip one pictured below:
However, regardless of how they looked, every last one of them was eaten. The children loved them. Two of my children add no syrup or anything, and they still thought these were very tasty.
Go ahead and make some today!
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