The light and flavorful mix is made with whole grain sorghum flour and almond meal, with a hint of cinnamon, perfect for mixing up whatever breakfast dish meets your fancy.
Daughter knows best
To me, Papa Tom is dear old dad. But to his grandchildren, he is known as sweet-natured, sports-loving, story-telling Papa Tom. He’s also the family pancake maker. His very white pancakes are the sacred stuff of extended family breakfasts, replete with pancake eating contests. (Supposedly my elfin nephew ate 25
at a single sitting.) My dad doesn’t like anyone to mess with his pancake mix. But he also knows that any cakes made by his granola girl are not going to be light on nutrients or flavor. Papa Tom, these pancakes are perfect, hearty whole grain but still tasty and tender. But no grandkid will be able to eat 25. –Lizann, Co-Founder
What you’ll need: 2 eggs, 1 3/4 cup of milk, 4 Tbs of unsalted soft butter
Melt butter and cool. Mix all ingredients in a large bowl and whisk until thoroughly combined and the batter is free of lumps. Let batter stand while you preheat griddle to 350° for electric griddle or medium-high for stovetop. (Griddle is ready when a few drops of water dance on it.) Cook until edges begin to dry and bubbles break surface. Flip pancakes, and cook until golden brown on both sides. You can add fresh fruit, nuts or chocolate chips on top after pancake is almost ready to be flipped. Push down lightly on added ingredients before flipping. Serve hot with your favorite syrup.
Prepare batter as directed for pancakes, using 4-6 T butter.
Pour about 1/2 cup batter onto very hot waffle iron and bake waffles until they are golden brown. Makes 8 regular sized waffles.