Deep blue, lightly sweet without sugar, fluffy and crisps up around the edges. Stone ground to preserve nutrients in the old New England way. Milled in Usquepaugh, Rhode Island. (
Naturally sweet, this blue corn pancake mix will make crisp, tasty corn meal pancakes without added sugar. Stone grinding maintains the nutritional integrity of the corn and results in an even and soft texture that will make for pancakes that are crispy around the edges and light at the center.
A simple recipe paired with the oldest and purest meal-grinding technique available yields blue, nutritionally rich pancakes with no additives or preservatives. Ground on the same granite slabs that have been in use for 150 years in the oldest manufacturing business in Rhode Island, on the banks of the Queens River that previously powered the mill.
The ingredients are simple: stone ground blue corn meal, flour, dry milk, whey, baking powder and salt. You’ll only need some oil, water and an egg to whip up these cornflower-hued pancakes that will give your plate with a curious, warm addition that's at once hearty and delicious.
Make them for breakfast, lunch or dinner. Great by themselves or next to some thick cut bacon and a piping hot cup of coffee.
Store the mix in a cool, dry place. It's best within the first few months but will keep indefinitely in the refrigerator.
Enjoy quiet nights running the mill. There is something special about the sound and smell of a well-turned mill --Paul Drumm III, Owner
Stone milling has been around since the 3rd century B.C. Animals were originally used to turn the wheels, oxen and ass walking in countless trench-forming circles to spin the immense stones and crush the grain into workable flours. The technology slowly evolved to use the more consistent force of water and then, last century, electricity.
Today, it is still the best way to maintain the nutritional integrity of the grain as it is a small batch process that doesn't incorporate heat. The vitamins of the grain remain intact, unlike the industrial-grade steel rollers widely in use that process grain en masse and strip it of nutritional value, resulting in the need to reconstitute or "enrich" our grains and flours with vitamins.
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