All-natural, lightly sweet pancake mix. Stone ground between 150-year-old granite slabs for better texture and a more nutritious flour. Made in Usquepaugh, Rhode Island. (
With the gentle and honeyed tang of buttermilk, this stone ground mix makes light, flavorful pancakes stacked high with the nutritional richness of the grain. Ground between two 1,000 pound slabs of granite, it will make delightful, superbly textured pancakes that will hop quickly from pan to plate to mouth.
No preservatives or additives. Unlike industrial methods, stone grinding doesn’t heat the nutrients straight out of the grain.
This mix is ground on 150-year old slabs of granite on the same, sleepy milling grounds that have been used since New England farmers were pulling up in horse drawn carriages with bales and bushels and worn hands, as far back as 1696.
The ingredients are simple: flour, stone ground graham flour, dry buttermilk, dry honey, baking powder, salt, and baking soda. All you need is water, oil and an egg to whip up some extraordinary pancakes. (Coffee, butter and maple syrup never hurt anyone, either.)
This mix can also be used to make some great waffles.
These pancakes are naturally sweetened and will taste good with any topping. Purists like a pat of butter with a drizzle of pure maple or sorghum syrup, but there's a long list of welcome additions like fresh blueberries, dried black cherries, bananas, almonds, pecans, crème fraîche.
Store the mix in a cool, dry place. It's best within the first few months but will keep indefinitely in the refrigerator.
People have been stone grinding grain since the third century B.C., when the most reliable power source was an ass. Well before food became a business of commodities, preservatives and undue process, people enjoyed their grains pulverized, but still rich in nutrients.
Thankfully, the stone milling process survives in this Rhode Island town where they've been producing meals and flours since the late 17th century. Stone milling vastly outshines the mass-produced, industrial grade, steel rolled milling process widely utilized today in which vital nutrients are heated out of the grain to such a point that flours have to be reconstituted and "enriched".
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