Our goal is to bring you a tender cake that is also an unshakeable breakfast.

Our method is to source heritage grains in small batches from farmers and millers close to Chicago who value quality and sustainability.

Our hope is that you love them.

Windy Point


Tender but substantial, these cakes have an earthy, complex flavor. Maple syrup never had so good a partner.

Blue Corn


Eat cake for breakfast; 
work like a lumberjack.

1776 stack photo.jpeg



Pillowy soft, these cakes have classic, satisfying flavor. We test every batch down to 10ppm gluten. So it's Celiac friendly, too. 

Blue Corn

Never give up the joy of pancakes.

white knight clsoeup stack 2.JPG

White Knight


Delicate and airy, these cakes have a mellow, not-too-sweet flavor. But it's the air-popped & stone-milled popcorn that makes these the fluffiest and tastiest pancakes you’ve ever eaten.

Poppy Seed

Popcorn flour: it’s our own invention.

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traditional method

This is the tried and true method of making pancakes. It may require a little adjusting of liquid and dry ingredients, depending on how the flours have settled and how you measure. 

This method gives you medium-thick, fluffy cakes. For thinner, tender cakes, add 2T milk.


  • dry pancake mix
       2/3 C for the Windy Point
       1 C for the White Knight
       1 C for the 1776
  • 1/2 C milk
  • 2T butter
  • 1 large egg


  • bowls
  • cup measures
  • whisk
  • griddle & spatula


  1. Pre-heat the griddle.
  2. Measure out dry mix into a medium bowl, and set aside. 
  3. Melt the butter. 
  4. In a small bowl, whisk together the milk, the melted butter, and the egg. 
  5. Pour the wet ingredients into the dry pancake mix, and mix until incorporated.  
    (These cakes are specifically designed to be difficult to overmix, but for the airiest cakes, mix gently and no more than necessary.)
  6. Drop onto a lightly greased hot griddle. 
    Flip when the edges begin to look set - about 40 seconds. 
    Cook the other side until golden brown - about 30 seconds. 
  7. Serve hot. 


Kitchen Scale method

Using a kitchen scale is faster, more precise, and dirties fewer dishes than using cups and spoons. If you already use a scale to brew coffee, this should be a short leap. 

This method gives you medium-thick, fluffy cakes. For thinner, tender cakes, add 30g milk.


  • dry pancake mix  
    90g for the White Knight
    90g for the Windy Point
    115g for the 1776
  • 120g milk
  • 25g butter
  • 1 large egg (≈50g)


  • kitchen scale
  • small saucepan 
  • whisk
  • griddle & spatula


  1. Pre-heat the griddle. 
  2. Scale out 25g butter into the saucepan.  Place over low heat. When the butter is melted, place the saucepan back on the scale (careful not to burn your scale - you may want to use a trivet). 
  3. Slowly scale out 120g milk into the warm saucepan.
    (This both warms the milk and cools the pan.)
  4. Crack an egg into the saucepan, and mix well.
  5. Slowly scale out 90g pancake mix into the saucepan, and mix until fully incorporated. 
    (These cakes are specifically designed to be difficult to overmix, but for the airiest cakes, mix gently and no more than necessary.)  
  6. Drop onto a lightly greased hot griddle. 
    Flip when the edges begin to look set - about 40 seconds. 
    Cook the other side until golden brown - about 30 seconds. 
  7. Serve hot. 
Dishes 1.JPG


Beyond the griddle and the dishes you eat on, the kitchen scale method leaves very few dishes: a saucepan, a whisk, and a spatula. You can wash them while the last cakes are cooking. 



If you really, really want to go deep, and you want an in-depth look at the fundamentals and details of pancake making, this deeper dive might be for you. 


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Andersonville Farmers Market

Wednesdays  May - October 2018
Check back in April for Dates

On Berwyn Between Clark & Ashland


Logan Square Farmers Market

Sundays May-October 2018
Check back in April for dates.

Logan Square: Milwaukee Ave at Logan Blvd, Chicago, IL



Lincoln Square: 2632 W Lawrence Ave, Chicago IL


Baker Miller

Lincoln Square: 4610 N Western Ave, Chicago IL



southport grocery and cafe

Lakeview: 3552 N Southport, Chicago, IL



Ravenswood: 1820 W Wilson Ave, Chicago, IL


Rogers Park Provisions

Rogers Park: 6928 N. Glenwood Ave, Chicago, IL


provisions uptown

Uptown: 4812 N Broadway, Chicago IL


Gene's Sausage Shop & Delicatessen

Lincoln Square: 4750 N Lincoln Ave, Chicago, IL


Lakeview Kitchen and Market

Lakeview: 3109 N. Broadway, Chicago, IL




The food on our great-grandchildren’s table should be as good as the food on our great-grandparents’ table. 

That’s why Long Table sources ingredients whenever possible from farmers and millers local to Chicago who grow and mill healthy grains with sustainable practices. It reduces the carbon footprint of your breakfast, and it helps preserve local small farms and heritage grains.

When we can’t get something locally (not everything grows in the midwest), we will always source from companies who are squarely and honestly addressing the complex ethical and environmental issues facing the food industry. 

We invite you to learn more about the grains and meals we use in our cakes, and about the farmers and millers who grow and grind them. 

Blue Cornmeal

Our organic whole grain blue corn is grown by Dave Dolan in Dodgeville WI. It is milled at Lonesome Stone Mill, in Lone Rock WI. 

Used in: Windy Point

Blue Corn is one of America's most ancient grains. Long cultivated by the Hopi Indians in what is now Arizona and New Mexico, ours has been adapted to the midwest climate through careful seed-selection. Blue corn has a distinctively dry, mildly sweet flavor.  


Our whole grain popcorn is a blue varietal grown by Andrew and Karlie Bowman of Pilot Knob farm, in Oneida IL. We air-pop and stone-mill it in small batches in-house.

Used in: White Knight

First cultivated in Mexico over 9,000 years ago, rumor says that popcorn was milled into flour during WWII, when wheat became scarce. The humble kitchen blender kept the practice from being entirely lost, but traditional milling equipment is ill-suited to milling the large, lightweight popped kernels. Determined to revive the lost practice, we had to construct a Rube Goldberg-ish small stone mill to bring you flour made from popcorn. Its low moisture and light weight lend a strikingly light and airy quality to pancakes. Its flavor is unmistakable and distinct, especially when buttered.  

Rye Flour

Our whole grain rye is grown by Larry Dammen near Argyle, WI. It is stone-milled at Lonesome Stone Mill, in Lone Rock WI.

Used in: Windy Point

Rye is an ancient grain originating in central Europe. We join artisan bakers and whisky distillers in our love of its earthy, subtly spicy character.

Whole Wheat Pastry Flour

Our whole grain soft red winter wheat is grown by Terry Sprecher, of rural Lone Rock, Richmond Co, WI. It is stone-milled at Lonesome Stone Mill, in Lone Rock WI. 

Used in: White Knight 

Honest-to-goodness wheat is not as common now as it once was. It has been replaced by "white" flour that has been deconstructed, bleached, and reconstructed with artificial replacements for the nutrients lost in the stressful process. Our soft red winter wheat has nothing removed and nothing added. Grown especially as a pastry flour, the whole wheat berries are then stone-milled, losing none of the naturally occurring nutrients. It is lower in gluten than "all-purpose" flour, and is perfectly suited to pancakes.


Stone Cut Oats

Our organic whole grain oats are grown by family farmers within about 70 miles of Effingham, IL, where they are stone milled at Hodgson Mill

Used in: White Knight

Originally cultivated from a wild weed, oats lend baked goods sweet, round, vanilla-like flavors, and a light, delicate crumb.

Almond Meal

Almonds do not grow well in the midwest. Our almond meal is made from whole, unblanched almonds grown in California and stone-milled by Hodgson Mill in Effingham IL. 

Used in: White Knight

Almond meal is good friend to every pastry' chef. Rich in flavors and very light in texture, almond meal lends a rich, buttery flavor to our cakes. 


Our organic whole grain dark buckwheat is currently grown in the pacific northwest, and stone-milled by Bob's Red Mill in Milwaukie OR. We are looking for a suitable local varietal. 

Used in: Windy Point

Buckwheat is a seed, not a wheat. Early white Americans used it widely in their hearty, yeasted pancakes. Known for its distinctively nutty, slightly bitter taste, it also lends a satisfyingly toothsome quality to our cakes. Maple syrup is its perfect companion. 


Our hazelnut meal is made from hazelnuts grown in the pacific northwest, and milled by Bob's Red Mill, in Milwaukie OR. We working to bring our source closer to home. 

Used in: Windy Point

Hazelnuts are often added to cookies and chocolates for their crumbly texture and rich flavor. They are the perfect addition to a tender high-protein breakfast cake that won't quit before lunch.


Back in 2010, I got obsessed with pancakes. For two years, I made pancakes four and five times a week - sometimes twice a day. I took a lot of notes. 

I was trying to impress an acrobat. 

I wanted to give her a breakfast delicate enough to call cake, but substantial enough to get her through her workouts. We drank good coffee, and I wanted a pancake to match: a cake that would be reliably tender, high in protein & low in gluten, one that could be whipped together in the time it took to get the griddle hot. I tinkered endlessly with dozens of grains and meals, with techniques, proportions, and temperatures. I scrawled notes across a half dozen legal pads - it looked like an alchemist was using my kitchen to turning lead into gold. 

We ate good pancakes. The acrobat said she’d marry me.

The cakes were popular in our neighborhood brunches, and people kept asking for more. Eventually, the demand became unreasonable, and in 2015, Susanna, my tenacious mother, convinced me to start a business.

Long Table Pancakes are my loveletter to breakfast, to an acrobat, and to you. Enjoy. 




We are a mother-and-son team operating out of Chicago's Lincoln Square. 

Samuel Taylor made whole grain pancakes five days a week for two years and took notes. He is also an Artistic Associate at Lookingglass Theatre Company and a founding partner in the Back Room Shakespeare Project. He is author of the book: My Life With the Shakespeare Cult.

Susanna Hackett Taylor is is a retired movement teacher and therapist. She also runs Living Threads, a fair-trade altar linen company supporting impoverished women in rural Haiti. 



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