The Birkett Mills

08/23/2026

08/20/2026

Cinnamon roll, meet pancake. 🍂

Humo Treats used our Buttermilk Pancake Mix to make cinnamon roll pancakes — a cinnamon-sugar swirl spiraled right into the batter, then finished with a vanilla glaze while they're still warm. And here's the twist: these are steamed, not griddled, so they come out impossibly soft.

Here's how to make them:

BATTER
1 cup Birkett Mills Buttermilk Pancake Mix
1/2 cup water (add a little more if the batter is too thick)

CINNAMON SWIRL
3 tbsp unsalted butter, softened
1/4 cup granulated sugar
1 tsp ground cinnamon
1 tbsp of the pancake batter

GLAZE
1/2 cup powdered sugar (60g)
2 tbsp heavy cream (30ml)
1/2 tsp vanilla

1. Whisk the pancake mix and water together until smooth.
2. For the swirl, stir the softened butter, sugar, cinnamon, and that tablespoon of batter together until combined.
3. Pour some batter into your steaming vessel, then drizzle the cinnamon swirl over the top in a spiral. Steam until the pancakes are cooked through and firm to the touch.
4. Whisk the powdered sugar, cream, and vanilla into a glaze and drizzle it over the pancakes while they're warm.

Cozy season starts early around here. Save this one for a slow weekend morning.

Buttermilk Pancake Mix, milled and packed fresh: https://www.thebirkettmills.com/product/puritan-buttermilk-pancake-mix/

08/18/2026

Strawberry cardamom dark chocolate chunk cookies made with our buckwheat flour 🍪 and Vivian had never even baked with buckwheat before this.

Freeze dried strawberries. Flaky salt. Dark chocolate. The buckwheat adds a nuttiness that keeps it all from tipping too sweet. Gluten free and honestly unfair.

Recipe adapted from King Arthur Baking Company, written specifically for our flour.

Our buckwheat flour at the link in bio 🫶🏻

08/12/2026

Summer Peach & Blueberry Buckwheat Salad 🍑

Crispy buckwheat groats, fresh peaches, blueberries, toasted pistachios, crumbled feta, and torn basil on a bed of arugula. Tossed in a maple lemon dijon dressing. Summer in a bowl.

Recipe by Brooke 🫶🏼

Salad
4-5 cups arugula
1 ripe peach, sliced
1 cup blueberries
1/3 cup toasted pistachios, roughly chopped
1/3 cup crumbled feta
Fresh basil leaves, torn
Flaky salt & black pepper

Crispy Buckwheat
1/2 cup buckwheat groats, rinsed well
3/4 cup water
1/2 tablespoon butter
Pinch of salt

Cook buckwheat with water, butter, and salt. Bring to a boil, cover, reduce heat, and simmer 8-10 minutes. Let sit covered 10 minutes, then fluff. Spread on a sheet pan, spray with olive oil and salt. Bake or air fry at 400°F for 20-25 minutes, stirring once, until golden and crispy 🤌🏻

Maple Lemon Dijon Dressing
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp white balsamic vinegar
1 tsp dijon mustard
1 tsp maple syrup
1/2 tsp salt
Freshly cracked black pepper

Whisk until smooth.

Toss the arugula with the dressing. Arrange on a platter and top with peaches, blueberries, toasted pistachios, feta, basil, and the crispy buckwheat. Finish with flaky salt and pepper.

08/10/2026

S'mores Cookie Bars 🍫

Graham cracker base, gooey marshmallow center, and a rich double chocolate cookie topping. Everything you love about s'mores in one easy dessert bar. No campfire needed.

Recipe by Anki, made with our Birkett's Premium Cake Flour.

Double Chocolate Cookie Topping:
65g unsalted butter, melted
40g sugar
40g brown sugar
1 egg, room temperature
120g cake flour
35g cocoa powder
1g baking powder
1g baking soda
2g salt
90g dark or semi-sweet chocolate chips

Assemble:
4-5 graham crackers, cut to fit the bottom of an 8x8" baking dish
10 big marshmallows + more for topping

How to 👇

1. Make the cookie topping: mix butter, sugar, and brown sugar until dissolved. Add the egg and mix well. Fold in cake flour, cocoa powder, baking powder, baking soda, and salt. Fold in chocolate chips. Dough will be on the drier side.
2. Preheat oven to 355°F. Line an 8x8" baking dish. Layer graham crackers on the bottom, place marshmallows on top and group in the center. Shape the cookie dough into an 8x8" sheet and place on top to cover the marshmallows.
3. Bake 12-13 minutes. Fill any gaps with extra marshmallows. Broil 1-2 minutes until marshmallows are golden 🔥 Watch closely.
4. Cool at least 10 minutes, then cut into 9 bars and serve.

08/06/2026

Cherry, Fennel, & Buckwheat Salad 🥗

Buckwheat groats, seared halloumi, fresh cherries, shaved fennel, arugula, mint, and toasted hazelnuts tossed in a toasted fennel vinaigrette. This one's a summer showstopper.

Recipe by Karlee's Kitchen 🥰

Salad:
1 cup buckwheat groats
1 medium fennel bulb, thinly sliced
1 cup pitted and halved cherries
1 small shallot, thinly sliced
Splash of red wine vinegar
Pinch of salt
1-2 tablespoons olive oil
6 ounces halloumi
5 ounces arugula
1/4 cup torn mint leaves
1/4 cup toasted hazelnuts, roughly chopped

Toasted Fennel Vinaigrette:
2 tablespoons red wine vinegar
1 teaspoon honey
1 1/2 teaspoons Dijon mustard
1 teaspoon fennel seeds, toasted and crushed
1/3 cup extra virgin olive oil
1/2 teaspoon coarsely ground black pepper
1 teaspoon kosher salt

Whisk until emulsified.

How to 👇🏼
1. Cook the buckwheat groats in salted boiling water until tender, about 20 minutes. Drain and set aside.
2. Make the vinaigrette: combine vinegar, honey, mustard, and crushed fennel seeds. Stream in olive oil while whisking. Season with salt and pepper.
3. Lightly dress the shallot in a splash of red wine vinegar and a pinch of salt.
4. Dress the cooked buckwheat in a couple tablespoons of vinaigrette and set aside.
5. Sear halloumi in olive oil over medium heat, 2-3 minutes per side until golden.
6. Combine arugula, fennel, shallot, dressed buckwheat, cherries, mint, hazelnuts, and halloumi. Season lightly and dress with remaining vinaigrette.

08/06/2026

Stuffed peppers but the rice never showed up 🫑 Wolff’s Kasha stepped in and honestly? It was always supposed to be here.

Nutty. Earthy. Roasted buckwheat with mushrooms, feta, and fresh dill. This is the one.

Italian Peppers and Kasha Stuffing:
🔹4 Italian frying peppers or 3 sweet bell peppers (cut lengthwise and seeded)
🔹1 cup Wolff’s Whole Kasha
🔹1 1/2 cups chopped onions and 1/2 cup diced carrots
🔹8 oz fresh white mushrooms, sliced
🔹1 cup crumbled feta cheese
🔹Salt, black pepper, 2 tbsp fresh di****ed
🔹1 1/2 cups water

Saute onions, carrots, mushrooms, kasha, seasonings, and water. Cover and simmer 10 minutes. Stir in half the feta, fill peppers, top with the rest. Bake at 350°F for 30 minutes.

07/28/2026

You came for the Finger Lakes 🥞 You stayed for the selfie with the griddle.

This thing has held a world record, fed thousands of pancake lovers, and somehow become Penn Yan’s most photographed landmark. Not the lake. Not the vineyards. A griddle.

We get it though. Some things just have a presence.

Tag us in your griddle photos or send them our way 🫶🏻 We keep every single one.

07/23/2026

A village of 5,500 people at the tip of Keuka Lake. A mill that’s held the corner of Main and Seneca since 1797. And for a while there, every September, a harvest festival built around one seed that brings thousands to a town most people find by accident 🌾

07/16/2026

No notes 🍓 Ashley
Buckwheat flour from thebirkettmills.com