Amber’s favorite Pancake recipe from her 1951 Joy of Cooking cookbook, page 550. Use any of Maine Grains whole grain wheat flours for this recipe, or even a combination of different flours.


1 1/4 cup Maine Grains Whole Wheat Flour (use any of Maine Grains wheat flours)
1/2 tsp salt
3 tsp baking powder we recommend aluminum free baking powder
1 tablespoon sugar
1 beaten egg
1 cup milk– sour milk, fresh milk, buttermilk, or even yogurt thinned down with water can be used
2 tablespoon melted butter or olive oil optional


  1. Combine all dry ingredients. In a separate bowl beat the eggs and add the milk/liquid. Add liquid to dry ingredients and blend with a few swift strokes. Don’t worry about small lumps. 
  2. Ladle onto a greased hot skillet and cook on both sides until golden brown.