Pancake breakfasts are a solid staple in our home and have been for years. I think that of all the meals I love to share, breakfast is the fast winner. I just love to invite people over for breakfast. I will squeeze fresh orange juice, make toast from homemade bread, roast a great blend of coffee beans, make pancakes, homemade veal sausage and fried eggs fresh from the henhouse and we will sit in the garden and talk for hours.

Ever since we gave up boxed cereals breakfasts have fascinated me. What a difference between tearing open a cardboard box and pouring hard, lifeless flakes into a bowl and getting the family together to make a wholesome, delicious breakfast together. In our house, Brayden was always the orange juice squeezer and Rhayna learned to get the pancakes ready at the age of 8.

Most people believe that a made from scratch breakfast is impossible on the weekends let alone every day of the week. Thanks to Sue Gregg, this is no longer the case, even in our frenzied world.

Sue discovered the secret to soaking grains in the blender many, many years ago. I remember purchasing her extensive collection of cookbooks over 15 years ago but at that time she, along with many others, were promoting the use of soy, fructose and a few other unhealthy foods. Then one year at a homeschool convention in Indianapolis Sue’s husband approached me and we struck up a conversation. He proceeded to tell me a tale of a woman who wrote cookbooks for 25 years and then read Nutrition and Physical Degeneration and it turned her cooking on its head. “After 25 years and finally thinking we were finished writing cookbooks, she wants to start all over and switch the recipes to fall in line with Weston A. Price’s recommendations.”

This conversation caused me to take another look at Sue’s work and indeed she was on a new road. Her work with soaking grains is the best anywhere. She is truly an innovator and her website is full of wonderful lessons in cooking with whole grains.

Make sure you try the pancakes!

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