Our Variety of Wholesome, All-Natural Pancake Mixes
Buttermilk & Honey | Oat & Honey | Apples & Spice | Corn Meal | Blue Corn | Honey Buckwheat - order    

Delicious New England Style Pancakes
1 1/4 cups of Kenyon's Pancake Mix, any from above (except for Apples & Spice, recipe below) - order
3 Tablespoon oil
1 egg
1 cup water
Combine ingredients and mix until smooth.  Pour onto hot 380° greased griddle, and cook until puffed and full of bubbles.  Turn and cook on other side.  

New England Waffles or Fancy Dessert Waffles
Prepare batter as for pancakes (above) and pour batter in well greased waffle iron.  Top warm waffles with any of the following variations Serve with whipped cream or a scoop of vanilla ice cream and sprinkle with powdered sugar.
Blueberry Waffles: Top with thawed frozen blueberries
Belgian Waffles: Top with fresh or thawed frozen strawberries
Applesauce Waffles: Top with warm applesauce, sprinkle with sugar, cinnamon and nutmeg
Raspberry Waffles: Top with fresh or thawed frozen raspberries

Apples & Spice Pancakes
For each batch
Add: 1/4 cup of apple juice, cider or water to one third of the dried apples.  Set aside and soak for 10 minutes.
Combine the following ingredients:
1 1/4 cups Kenyon's Apples & Spice Pancake Mix - order
3 Tablespoons oil
1 egg
1 cup of apple juice, cider, or water
Mix until smooth.  Add pre-soaked apples (comes in mix) to batter and mix well.  Pour onto a hot 380° greased griddle and cook until puffed and full of bubbles.  Flip and cook on the other side.  Each batch makes one dozen inch pancakes.  

Cornmeal Yogurt Pancakes - Frances Baldwin: Mystic, CT
1 cup plain lowfat yogurt
1 large egg
2 Tablespoons vegetable oil
2 Tablespoons milk
3/4 cup Kenyon's White or Blue Corn Meal - order
1/3 cup unbleached flour
1 teaspoon sugar
1 teaspoon baking soda
1 pinch of salt
Whisk together the yogurt, oil, egg and milk in a large bowl.  Add the dry ingredients and stir until just combined.  Heat a lightly greased griddle or heavy skillet over medium-low heat.  Pour the batter onto the hot griddle, and cook pancakes about 2 minutes per side.  Serve with butter and honey, or syrup.  

Buckwheat Griddle Cakes
1 cup Kenyon's Buckwheat Flour - order
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup sour cream
1 cup milk
Combine buckwheat, baking soda, and salt.  Add sour cream and milk enough to make thin batter.  Pour onto hot greased griddle and cook until puffed and full of bubbles.  Turn and cook on other side.