Perennial Pancakes
Ingredients
- ¾ cup milk
- 2 Tbsp vinegar (or lemon juice)
- 1 cup Perennial Blend™ flour
- 2 Tbsp sugar
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- (Optional: a pinch of cinnamon)
- 2 Tbsp melted butter
- 1 egg
Method
Step 1 – Prepare the base.
Combine milk with vinegar and set aside for about 5 minutes. This creates a gentle buttermilk effect, giving the pancakes their signature lift.
Step 2 – Dry ingredients.
In a bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon if desired.
Step 3 – Wet ingredients.
In a separate bowl, whisk together melted butter and egg, then fold into the milk mixture.
Step 4 – Combine.
Pour wet into dry. Mix lightly—just enough to bring the batter together. The secret is restraint: an overworked batter makes tough pancakes.
Step 5 – Cook.
Spoon batter onto a hot griddle or pan. Cook until bubbles form and the edges set, then flip. Aim for a golden finish on both sides.
Why perennial?
Our Perennial Blend™ flour comes from crops grown to improve soil health, protect water, and nourish biodiversity. Choosing it isn’t just about breakfast—it’s about supporting a food system that endures.
A Chef’s Note
Pancakes are often thought of as simple—flour, milk, eggs, heat. But simplicity is where true beauty lives. With our Perennial Blend™ flour, these pancakes rise into something greater: fluffy, light, flavorful, and deeply satisfying.
Expect a slightly darker hue than ordinary pancakes; that’s the mark of whole nutrition and regenerative ingredients. They cook evenly, release cleanly, and deliver both comfort and character.
Ingredients
- ¾ cup milk
- 2 Tbsp vinegar (or lemon juice)
- 1 cup Perennial Blend™ flour
- 2 Tbsp sugar
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- (Optional: a pinch of cinnamon)
- 2 Tbsp melted butter
- 1 egg
Method
Step 1 – Prepare the base.
Combine milk with vinegar and set aside for about 5 minutes. This creates a gentle buttermilk effect, giving the pancakes their signature lift.
Step 2 – Dry ingredients.
In a bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon if desired.
Step 3 – Wet ingredients.
In a separate bowl, whisk together melted butter and egg, then fold into the milk mixture.
Step 4 – Combine.
Pour wet into dry. Mix lightly—just enough to bring the batter together. The secret is restraint: an overworked batter makes tough pancakes.
Step 5 – Cook.
Spoon batter onto a hot griddle or pan. Cook until bubbles form and the edges set, then flip. Aim for a golden finish on both sides.
Chef’s Tip
- For thinner pancakes, add a splash more milk.
- For extra depth, fold in a whisper of cinnamon or nutmeg.
- Serve immediately—pancakes wait for no one.
Why Perennial?
Our Perennial Blend™ flour comes from crops grown to restore soil, retain water, and nourish biodiversity. Choosing it isn’t just about breakfast—it’s about supporting a food system that endures.