Delicious and Tender Pancakes

No, I absolutely did not eat this huge pile of pancakes!  I ate TWO piles.  Just kidding.  I ate two pancakes!

Yesterday, while perusing the farmers' market, I was handed a flyer about an upcoming pancake breakfast(scroll down to April 3) featuring local ingredients.  Driving home I couldn't stop thinking about pancakes for this morning's breakfast!

Royally delicious, light and tender, these babies were made with Brookford Farm's (Rollinsford, NH) stone ground, soft white, fall planted wheat berry pastry flour.  Oh...my...dog were they good!  Full disclosure on the localness of this morning's breakfast: the chicken sausage*, baking powder and brown sugar were not local.  Everything else = local sources!

*We have yet to find locally raised and produced chicken sausage, so those that you see in the picture are from the Smart Chicken line of organic meat products.  They were really tasty.

For the BEST pancakes ever, follow this recipe that I adapted from an old Laurel Robertson cookbook:

French Toast and Sundays

What is life without Sunday morning breakfast?  The relaxing environment of the early morning sun reaching through the windows, music quietly playing, hubby on the couch with his reading...life is sweet!  Speaking of sweet, I couldn't help but turn Abigail's beautiful braided loaf of peasant bread into French toast, complete with delicioso maple syrup from Sugarmomma's and blackberries that I picked from our brambles last summer and froze.  My last four eggs from last week's fm made this happen.  Can't wait for the fm next Saturday!!