There are few things cozier than getting served breakfast in bed (as long as you don’t spill anything). Make Dad feel extra-special this Father’s Day with a stack of fluffy, buttery pancakes that he can eat right from his bed.

8 - 12 servings

Dry Ingredients

2 cup White flour

2 cup Buckwheat flour

8 tsp Baking powder

1 tsp Salt

4 T Cinnamon

1 tsp Nutmeg

1 tsp Coriander

1 c Brown sugar

Liquid ingredients

Vegetable oil for the skillet

4 cup Milk

4 Eggs

1 T Vanilla extract

Maple syrup or honey at the table.

Mix the dry ingredients well, which you can store in a covered jar for long periods of time. Dole them out and add milk, eggs and vanilla by eyeball…or make up the whole batch and store pancakes in the freezer for easy, breezy mornings.

Once you have made a nice batter with dry and wet ingredients, heat a skillet and coat the bottom with vegetable oil. When a droplet of water dances on the surface, turn down the heat to medium, and pour a 1/4 c of batter into the skillet for each pancake. Wait for bubbles to appear on the surface of the pancake before flipping.

Serve with Paul Family Farm maple syrup or Apoidea honey.

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