Post sponsored by Frontier Co-op. See below for more details.
One of my first jobs cooking was in the kitchen at a local country club. The chef quit and they needed someone to sling breakfast for the golfers. Not one to shy away from a challenge, I jumped in. It was quite the experience that taught me many things but I also realized how much I love cooking on a griddle, especially with pancakes.
So, when my new oven came with a griddle top, I knew pancakes were going to become more prominent in my breakfast repertoire. While my base for the pancakes doesn’t change much, the toppings are constantly new. These whole wheat pancakes showcase one of my fall favorites: persimmons with a bit of cinnamon.
Whole Wheat Flour
I’ve chatted a bit about different varieties of whole wheat flour before but I always feel like it’s worth revisiting.