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| Roger’s Creek Grist Mill |
A few weeks ago when I was at the winter farmers market at the Unity Temple, I picked up a package of pancake mix “stone ground goodness” from the Roger’s Creek Grist Mill.
We are pretty serious about pancakes in our house.
It’s a weekend tradition and we enjoy dressing them up with whatever we have: blueberries, bananas, apple sauce, lingonberries, strawberries, raspberry sauce, chocolate chips, sour cream and even, on occasion, whipped cream, chocolate sauce and sprinkles.
We’re so used to making our own from scratch, I usually steer clear of mixes. But I picked this mix up on a whim and I’m so glad I did.
Roger’s Creek Grist Mill – not an old mill, but rather an old-fashioned water-powered mill – has come up with a delightful combination of whole wheat flour and corn meal for its mix. Even with the hearty ingredients, the pancakes were light and flavorful.
My son gobbled them up mostly on the way to the table. I thought he might finish before he even sat down.
There’s an “old millers saying,” printed on the back of the bag, that, while likely true, was a little bit of a downer, “The whiter the bread, the sooner you’re dead. Eat whole wheat and stay on your feet.”
Not quite the sunniest way to get me to add a product to our Saturday/Sunday morning routine. But I get the point. And I’m happy to know that my kids weren’t turned off by the added cornmeal and stone ground wheat.
That’s something, grist mill or not, I can start adding to our weekly pancake ingredient lists.
Photo from rogerscreekmill.com.
Virtual Farmgirl 