Rustic Pancakes from the Readyville Gristmill

Breakfast,Regional Food
March 6, 2013

A Middle Tennessee mill grinds cornmeal and flour with stones used wince 1812.

Readyville Mill Stones

Tomm Brady has been in the chicken business, the potpourri business and now the gristmill business, not for money—for love.

When he stumbled upon an 1812 water-powered gristmill in middle Tennessee, he was infatuated, and he knew it had to be his. Since 2006, he has lavished love and attention on the old mill until it has bloomed into a working gristmill and restaurant. But don’t come Friday night for a beer and a burger. Readyville Mill’s restaurant is open for breakfast only Saturday mornings from 8:30 to 12:30. You can order corn cakes and all manner of pancakes made from the organic whole-grain soft red wheat and cornmeal, ground that very morning with the original mill stones. The flour and cornmeal can be purchased only from the mill. You see, they’re perishable and may not stand up to shipping. And Tomm can’t take any chances with his heart—the love affair is perfect just the way it is.

—By Jill Melton, Relish Editor

Great breakfast recipe for Readyville Mill's Whole-Wheat Pancake recipe.

Whole-Wheat Pancakes from Readyville Mill

Serve these hearty pancakes with banana slices and syrup.

Recipe for Readyville Mill's Corn Cakes.

Corn Cakes from Readyville Mill

Try some stone-ground corn meal in these pancakes for added texture.


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