Pancakes are always a welcome breakfast (or dinner) at my house, and even more so when they have a sweet surprise inside. Tucked into the center of each pancake is a filling made from ingredients such as bananas, apples, cinnamon, brown sugar, walnuts, pecans or any number of pantry staples. Read More »
Nothing says hearty breakfast like buckwheat pancakes packed with satisfying protein, fiber and nutrients. Buckwheat is actually a fruit seed, not a cereal grain (who knew?). Besides having a delicious, earthy, wholesome taste, it contains nutrients that can help regulate blood sugar and reduce the risk of diabetes, and can also promote cardiovascular health, actually strengthening capillary walls. It also has tons of minerals and antioxidants. In short, it’s packed with good stuff, and all the good stuff finds its way, along with real whole wheat flour, into Hodgson Mill Buckwheat Pancake Mix. Read More »
First I tried making pancakes with my first half gallon of the season’s apple cider. The apple taste was just too subtle for me. I wanted all the goodness of sweet, delicious, spicy, baked apples, plus all the awesomeness of pancakes. Instead of apple cider, I picked up a jar of apple butter from a local orchard –hmm, apple fortified with apples? Yes. This delivers for me. Read More »
I’m delighted to be here. My name is Erin; I love food (making, and eating). I like making things. And I like sharing both.
My parents, Bob and Cathy, own Hodgson Mill, and when the chance came up to work with them, to photograph and write about the products I’ve been using pretty much since I learned to bake, I jumped. I already bake all kinds of Hodgson Mill for myself and my friends. Why not for new friends, too?
I always try to eat healthy. It makes me feel better. But I also adore food, and I love trying new tastes, old tastes, anything sweet. . . . Read More »