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Quick Red Fife Pancakes

October 7, 2018 • 0 comments

Quick Red Fife Pancakes
It's always best to soak or sour-leaven our grains for easy digestion and optimal health but sometimes it's not always possible. These pancakes are light and fluffy and delicious. Makes for a filling, wholesome breakfast.



1 cup Jubilee Red Fife flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp oil
1 egg
1 tbsp of maple syrup or honey
1/2 cup of plain yogurt
1/2 cup of milk

Optional: add berries (raspberries are our fav), chopped fruit, nuts, chocolate chips etc. You can also add up to 1 tsp of fruit zest and 2 tbsp of fresh fruit juice of choice.

Preheat griddle or frying pan. In a large bowl combine flour, baking powder, baking soda and salt. Set aside. In a medium bowl combine oil, eggs, maple syrup, yogurt and milk. Stir in fruit zest or juice at this point if using. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Ladle onto a greased pan. Flip when golden. As the first side of the pancake is cooking, push in berries, chopped fruit, nuts or chocolate chips into the batter if using. Serve immediately. Any leftover pancakes can be refrigerated or frozen. They heat up nicely in a toaster.

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