These pancakes use the freshly milled wheat ground at the Readyville Mill in Readyville, Tennessee. Unfortunately the Mill was ruined in a 2022 hurricane and no longer exists. Other locally milled wheat flour will work just as well. The triple berry sauce is courtesy of Eating in Color by Frances Largeman-Roth.
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.
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