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.
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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