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RECIPES

STRAWBERRY SHORT STACK

Made with White Knight

Pancakes made of popped popcorn - layered with whipped ricotta and strawberries.

It's 17g protein, 32g whole grains (and tastes like a vacation).

Our heritage grains are stone-ground, so you get all of the flavor and nutrition that farmers spent thousands of years developing.

1 C or 90 g White Knight Popcorn Pancake Mix
1/2 C or 120 g Whole Milk (try oat milk or coconut milk!)
2T or 25g Butter (try Avocado oil, yum.)
1 Egg

Melt butter, mix with egg and milk.
Add White Knight Popcorn Pancake Mix.
Stir.
Fry hot (375-400) on an ungreased cast iron or non-stick surface.
Flip when the edges set.

Layer with:

1/4C Ricotta, well whipped.
4 Strawberries, sliced thin.

Garnish with:

Basil, thinly sliced
Fresh popped popcorn, if you real fancy.

Serves two, generously.

Pair with a light roast African coffee such as Kenyan or Ethiopian Yrgacheffe.
Or orange juice with bitters and sparkling water.

WHISKEY APPLE CAKES

with Windy Point

Buckwheat, Rye, Blue Corn and Hazelnut Meal, beautifully capturing tart fresh apples.

When you want to do fall.

The beauty of this recipe is not just how pretty the apples are in the cakes, but how the apples caramelize, deepening and sweetening on the griddle.

Our heritage grains are stone-ground, so you get all of the flavor and nutrition that farmers spent thousands of years developing.

2/3 C or 90g Windy Point Pancake Mix
1/2 C or 120g Whole Milk
2T or 25g Butter
2t Whiskey
1 Egg
1 Semi-Tart Apple (such as Braeburn, Jonagold, or Sweet Sixteen)

Melt butter (go ahead and brown it if you feel extra lumberjack today).
Beat with egg, milk & whiskey.
Add Windy Point Pancake Mix.
Stir.
Slice the apple thinly - crosswise, to preserve the round shape and star pattern. (Remove any seeds as you go).
Pour batter onto a hot (375-400) ungreased cast iron or non-stick surface.
Lay one apple slice in the center of each circle of batter.
Flip when the edges set.

Garnish with:

Whiskey-Barrel Aged Maple Syrup

Serves two.

Pair with Rye Whiskey, if you’re making midnight pancakes for grownups,
Or a smoky black tea, such as Lapsang Souchong.

JAMCAKES WITH SALTED HONEY BUTTER

with 1776 (GF)

Our 1776 Gluten Free pancakes were made to taste like childhood got a glow-up.

These cakes deliver on all fronts - warm and comforting as a summer vacation day, curled up with a fantasy novel and a cat.

Our heritage grains are stone-ground, so you get all of the flavor and nutrition that farmers spent thousands of years developing.

For the Cakes:
1/2 C or 90 g Gluten Free 1776 Pancake Mix
1/2 C or 120 g Whole Milk (cashew milk is terrific, oat & almond milk are great too.)
2T or 25g Butter
1 Egg

For the Garnish:
2T or 25g Butter, softened
1T or 18 g Honey
1t Kosher Salt
Jam: your choice, but a raspberry is classic.

Fold honey and kosher salt into 2T softened butter.

Melt 2T butter, mix with egg and milk.
Add Gluten Free 1776 Pancake Mix.
Stir.
Fry hot (375-400) on an ungreased cast iron or non-stick surface.
Flip when the edges set.

Spread with:

Salted Honey Butter
Jam
Optional: Drizzle with more honey.

Serves two.

Pair with a medium roast Guatemalan or Colombian coffee
Or Vanilla Chai Tea

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