Category Archive: Breakfast/Brunch

1840 Farm Multigrain Waffles

I began making these waffles a few years ago. When I came across a recipe for “Waffles of Insane Greatness”, I couldn’t help myself. My curiosity simply got the best of me. I had to know. Were these waffles really that good?

My entire family was a bit skeptical. We already had a favorite recipe for homemade waffles. We didn’t think that this recipe would win us over. We were so wrong.  After the first bite, we were sold. It was crispy on the outside with a light interior and wonderful flavor. It was official: we had a new favorite recipe for homemade waffles.

A few months ago, I was invited to take part in the Grain Mill Wagon Challenge to create a series of recipes using freshly ground flours and meals using a WonderMill Electric Grain Mill.  Our tried and true recipe for waffles was one of the first recipes I incorporated our home ground flour and meal into.

I wouldn’t have believed that it was possible to improve upon our waffle recipe, but I was wrong again.  The fresh flour and meal added such a fantastic, earthy flavor to the batter.  Once the waffles were topped with butter and our favorite maple syrup from Lowell’s Sugar Shack, they were better than great.  They were perfect.

1840 Farm Multigrain Waffles
adapted from Aretha Frankenstein’s Waffles of Insane Greatness
Makes 6 large Belgian waffles

Our version of the original recipe has evolved quite a bit since that infamous first bite.  I substitute our freshly milled wholegrain flour for much of the All-purpose flour called for in the original recipe.  Adding a bit of our freshly ground cornmeal helps to create a waffle with fantastic texture.  If you don’t have access to freshly ground flour or cornmeal, you can substitute whole wheat flour and standard cornmeal.

I also like to use both butter and vegetable oil in the batter.  I find that the butter delivers a crispier crust while the oil keeps the interior of the waffle moist.  Instead of using sugar to sweeten the batter, I like to substitute real maple syrup.  When combined with our home brewed vanilla extract, it lends a sweet, earthy flavor to the batter.

¾ cup (90 grams) freshly milled whole wheat flour
½ cup (60 grams) freshly ground cornmeal
¼ cup (30 grams) All-purpose flour
½ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 Tablespoons butter
1 ¾ cup (14 ounces) milk
1 Tablespoon apple cider vinegar
¼ cup vegetable oil
2 large eggs
2 Tablespoons pure maple syrup
1 Tablespoon vanilla extract

In a large bowl, combine the flours, cornmeal, cornstarch, baking powder, baking soda, and salt.  Gently whisk to combine.

In a microwave safe bowl or measuring cup, melt the butter by microwaving in 20 second intervals.  Add milk, apple cider vinegar, and oil to the butter and whisk to combine.  Add the eggs, maple syrup, and vanilla to this mixture and whisk until smooth.

Add the liquid ingredients to the dry and whisk until completely smooth.  Allow the batter to rest at room temperature for 30 minutes.

Near the end of the half hour, preheat your waffle maker.  Preheat the oven to 200 degrees Fahrenheit.  Once they come to temperature, oil the plates of the waffle iron using oil or pan spray.  Follow the guidelines for your waffle maker to fill and cook the waffles.

Keep the cooked waffles warm by placing them on a wire rack in the preheated oven.  Continue preparing the waffles until you have used all of the batter.  Serve hot with butter and pure maple syrup.

Leftover waffles can be frozen for later use.  Allow the waffles to cool to room temperature before freezing.  Frozen waffles can be reheated in a toaster, toaster oven, or waffle maker.

This recipe was shared on the Grain Mill Wagon Challenge.


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Banana Blueberry Cake

I love when ordinary ingredients can be transformed into an extraordinary dish. I find it even more impressive when it can be accomplished without going to extensive effort or employing specialized kitchen tools. This is just that sort of recipe.

By themselves, the ingredients may appear pedestrian. Bananas are commonplace and blueberries are far from exotic. Even the simple combination of the two seems, well, simple. But you’ll have to trust me when I tell you that combining them in this recipe, in this fashion yields absolutely delicious results.

This recipe does not use specialty kitchen equipment, but does employ an out of the ordinary technique. You must grate the bananas.

Yes, I know that it is much more common to simply smash the ripe bananas with a fork, but believe me when I tell you that grating them is better. Once you try grated banana in baked goods, you’ll wonder where it has been all your life.  If you don’t trust me, you can certainly trust the culinary legend James Beard.

I don’t honestly remember where I happened upon a James Beard recipe for banana bread.  It was more than a decade ago and while the bread was good, the banana flavor and texture was otherworldly. In its instructions, James Beard recommended grating the banana.  Ten years later, the genius of the grated banana stayed with me. They were so well incorporated within the bread that it was as if they had melted into the batter.

Not to belabor the point, but most banana breads I have eaten contain pieces of banana that refuse to mix into the batter. Instead, they remain unchanged during the baking process and the resulting bread always left me wanting a more intense banana flavor.

So when I found myself standing in our farmhouse kitchen contemplating how best to utilize a pair of overripe bananas, I knew just what to do. Out came my box grater and within minutes the oven was preheating and I was moving on to the next challenge.

What else could I do to enhance the flavor of banana bread? What if I added blueberries to the batter?  It seemed logical.  I always have blueberries on hand.  In the summer, we celebrate the arrival of August by picking blueberries by the pint full.

This year is no exception.  In fact, blueberry season has come early.  We’ve been happily picking berries as fast as we can.  A lot of them are eaten straight out of the berry baskets, but I still have plenty for baking and canning.  I’m always looking for a new way to incorporate them into our favorite recipes.

I slid the cake into the oven, hoping that the two flavors would be the perfect marriage of the banana’s sweetness and the brightness of the fresh blueberries.  As the cake was baking, the whole farmhouse was perfumed with the lovely aroma of warm bananas.  It smelled so delicious that it seemed impossible to wait until it was cool enough to have a taste.

It was worth the wait.  The combination of the banana infused cake and fresh blueberries was delicious.  It was the perfect way to celebrate the arrival of blueberry season at 1840 Farm.


Banana Blueberry Cake
serves 10 – 12

I like to use my silicone bundt pan when baking this recipe.  I find that it helps the cake to remain moist as it bakes and cools.  A metal bundt pan or a standard cake pan could also be used.  If using a different pan, simply adjust the cooking time as needed, removing the cake from the oven as soon as a toothpick inserted in the middle comes out cleanly.

3 ounces butter, melted
2 medium bananas (approximately 6 ounces), grated
1/2 cup (96 grams) sugar
1/2 cup (96 grams) brown sugar
2 Tablespoons vanilla extract
1 large egg
1 generous cup (5 ounces) fresh blueberries
2 ounces whole milk
1 Tablespoon apple cider vinegar
2 cups (120 grams) All-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt

Preheat the oven to 350 degrees Fahrenheit and prepare a bundt pan by spraying lightly with pan spray or brushing with melted butter.  Place the bundt pan on a baking sheet and set aside as you prepare the batter.

In a large mixing bowl, combine the melted butter, grated bananas, sugar, brown sugar, vanilla, egg, and blueberries, stirring until combined.  Add the milk and vinegar and mix until smooth.  Add the flour, baking soda, and salt and stir just until combined.

Transfer the batter to the prepared bundt pan.  Place the cake in the middle of the oven and bake 50 to 60 minutes, adjusting baking time as needed if not using a bundt pan.  The cake is done when it has developed a light brown color and a toothpick inserted into the middle of the cake comes out clean.

Allow the cake to cool at least 10 minutes in the pan before inverting on a wire rack to cool completely.  Serve warm or at room temperature.

To view a printable copy of this recipe, click the link below to open the PDF file.

1840 Farm Banana Blueberry Cake

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Pancake Night

I was drinking a cup of coffee yesterday morning while reading the news headlines on my laptop.  Among the news, I saw a tagline proclaiming that it was National Pancake Day.  I was intrigued.  I like pancakes.  I clicked on the headline and prepared to read a story full of homey touches about making pancakes.

Instead, I ended up in what seemed like an infomercial for IHOP.  Apparently, “national” meant that a national chain of restaurants had decided to give away pancakes.  There were no homey touches.  In fact, this so-called holiday didn’t involve a home at all.  I was beginning to compose a post in my head to register my unhappiness with what I perceived as a completely contrived moment of pancake marketing.

Luckily, I continued to read and learned that IHOP’s National Pancake Day is a fundraiser for the Children’s Miracle Network.  The complimentary pancakes come with the request for a charitable donation.  I took a deep breath and reminded myself that I should always finish my coffee before doing anything that involves brain power early in the morning.  Why the sudden change of heart?  I have a vivid memory of being a parent sitting at the bedside of my child in a Children’s Miracle Network hospital.  Believe me, that memory is much stronger than my opinion regarding pancakes.  Suddenly I was on the National Pancake Day bandwagon.

How could we celebrate the moment at 1840 Farm without the potential allergic reaction and high blood sugar that would certainly follow a trip to a pancake house?  The answer was simple:  make pancakes for dinner.  I started to gather ingredients while the children debated the merits of banana versus blueberry.  Banana was the clear winner.  Now all that was left was the mixing and flipping.  The griddle waits for no one.

As usual, the pancakes didn’t linger on our plates.  My son had to be cut off and reminded that there would be pancakes waiting for him tomorrow morning for breakfast.  Smiles slowly spread across my children’s faces as they excused themselves from the dinner table.  They both voiced their opinion that we should have pancake night more often.  I had to agree.

I’m sorry IHOP.  Continue on with National Pancake Day.  I will happily support any day that involves raising money for a deserving charity and puts a smile on my children’s faces.  In the end, pancakes really do deserve their own holiday.  Pancake night at 1840 Farm seems like a good start.

1840 Farm Pancakes
serves 6 – 8

This pancake base has been a family favorite for years.  We  typically dress them with banana slices or blueberries grown on our farm, but they would be delicious topped with your favorite pancake companion.


240 grams (2 cups) King Arthur White Wheat Flour
60 grams (5 Tablespoons) brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 ounces plain yogurt
15 ounces skim milk
1 ounce (2 Tablespoons) apple cider vinegar
1 Tablespoon vanilla extract
2 large bananas, sliced thinly

maple syrup and butter for serving




Lightly coat a griddle or cast iron skillet with a neutral tasting oil like safflower or canola.  Heat griddle or cast iron skillet over medium high heat.

Meanwhile, combine all dry ingredients in a large bowl.  Beat eggs in a medium bowl before adding yogurt, milk, vinegar, and vanilla extract.  Whisk until smooth.  Make a well in the center of dry ingredients and add the prepared liquid ingredients.  Gently whisk until the mixture is well combined and no lumps appear.

Add batter to griddle or skillet using ladle.  Allow bubbles to appear throughout the pancake before adding banana slices.  Turn pancake and cook on second side until lightly browned.  Top pancakes with butter and maple syrup.  Serve warm.

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