Power Breakfast
Middle Tennessee is blessed with a number of working grist mills. Readyville Mill is one of our favorites. Nestled in Readyville—home to rolling hills, pastures and horses—the mill was built in 1812 a...
These pancakes use the freshly milled wheat ground at the Readyville Mill in Readyville, Tennessee. You can buy it directly at the mill and restaurant. Other locally milled wheat will work just as well. The triple berry sauce is courtesy of Eating in Color by Frances Largeman-Roth.
Ingredients
SERVINGS: These pancakes contain 10 grams of fiber per serving Serving(s)
Pancakes
- 2 cups Wheat Flour (Readyville Mill)
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons butter, melted
- 2 large eggs
- 1¼ cups milk
Triple Berry Sauce
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen raspberries
- 1 cup fresh strawberries, hulled and sliced, or frozen strawberries
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Preparation
1. To prepare pancakes, combine flour, sugar, baking powder, and salt. In a separate bowl, combine butter, eggs, milk and whisk well. Combine flour mixture and egg mixture, stir gently. Let batter stand 10 minutes. Pour batter onto a heated nonstick griddle or skillet, cook 2 minutes or until bubbles appear, flip and cook 1 additional minute. Serve with berry syrup. Yield: 10 4-inch pancakes.
2. To prepare sauce, place berries in a medium saucepan over medium-high heat. Pour in the maple syrup, cover, and reduce to a simmer. Cook for 8 to 10 minutes, stirring occasionally. Turn the heat off, and stir in the vanilla. Serve over pancakes, ice cream, or yogurt. The sauce will keep for 3 days in the refrigerator.
