Ingredients
•    1 cup course ground whole wheat flour
•    1 cup stone ground Full Belly Farms wheat flour
•    1 teaspoon salt
•    2 teaspoons oil
•    2 teaspoons baking powder
•    2 tablespoons – ½ cup honey (to taste)
•    1-2 tablespoons (to your taste) black molasses
•    2 farm fresh eggs
•    1¾ cups milk
•    A few drops of vanilla extract (to taste)
•    Fresh or frozen berries

Directions

1. Let ingredients sit until they are at room temperature; if using frozen berries, try to let any water drain off; then add liquid to dry ingredients except for berries in large bowl.
2. Whisk until smooth.
3. Use large serving spoon to pour onto greased griddle or frying pan. Temperature should allow for slow cooking yet brown outside (the molasses makes it appear brown when it might not be done). Sprinkle berries on top.
4. When bubbles begin to appear on top, flip.
5. Cook until they spring back when touched.

Yield: 18-20 cakes.

Adapted from The Sunburst Farm Family Cookbook as quoted in The Complete Book Of Natural Foods by Fred Rohe).

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