This blend of organic stoneground whole wheat pastry flour, whole cornmeal, and toasted buckwheat flour makes uncommonly light pancakes & muffins. It is a staple in many Maine kitchens and is known for its honest, nutty flavor.

DIRECTIONS

For six medium pancakes:

Whisk together:
1 egg (or egg substitute)
2 tsp. oil
3/4cup milk or soymilk (or more for thinner pancakes)

Stir in 1¼ cup of mix.

Add 1/4 cup of fresh or frozen berries or thinly sliced fruit if desired.
Ladle onto a greased hot griddle;
flip when bubbles appear on top.

For 12 Muffins:

Whisk together
1 egg (or egg replacement)
3/4 cup milk or buttermilk
1/2 cup sugar or honey
1/3 cup oil 

Stir in 3 cups mix. Don’t over-mix.
Add 2/3 cup fresh or frozen berries or thinly sliced fruit if desired.
Fill greased 12-muffin tin.

Bake at 400° for 15- 20 minutes or until toothpick comes out clean.