White Sonora Tagenias (Jumbo Pancakes)

Best with: White Sonora Wheat

Thanks to our friend Bert of Leavenworth, WA for sharing this recipe. We’re publishing it here as a guest post. Enjoy!

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A Heritage Take on an Ancient Classic

Long before modern pancakes filled our breakfast tables, the ancient Greeks were making their own version. They called them “tagenias,” which are simple, pan-cooked cakes made from freshly milled grain, fried in oil, and often finished with honey and seeds. It was real food, made from real grain, prepared close to the field.

This recipe is our take on that tradition, using White Sonora, one of the oldest wheat varieties in North America. Known for its soft texture and rich, slightly sweet flavor, White Sonora brings a depth you just don’t get from modern flour. Milled fresh and cooked in a skillet, it reconnects us to a time when grain had character and food had a story.

We like to think of this as a bridge between past and present. They are a rustic, hearty skillet cake that honors the origins of grain while celebrating the flavor of heritage wheat today.

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How the batter should look after step three

Ingredients

• 60 g White Sonora flour

• 2 eggs (separated)

• Liquid of choice (milk, oat milk, or water)

• 1 tablespoon brown sugar (divided)

• Pinch of salt

• Cinnamon (to taste)

• Splash of brandy (optional)

Toppings

• 1 pear, peeled and sliced into eighths

• Small handful of blueberries

• Walnuts

• Honey (optional, for serving)
  
  
  

Method

Tagēnia before cooking

1. Prepare the batter
   In a bowl, mix the flour, half of the brown sugar, egg yolks, salt, cinnamon, and brandy.
   Add your liquid of choice gradually until a smooth, thick paste forms.

2. Whip the egg whites
   In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.

3. Fold together
   Gently fold the whipped egg whites into the batter until just combined, keeping the mixture light and airy.

4. Cook
   Heat a skillet over medium heat and add oil (olive oil preferred).
   Pour in the batter and arrange pears, blueberries, and walnuts on top.

5. Finish
   Cook until golden brown, then flip and cook the other side until done through.

6. Serve
   Drizzle with honey after baking if you’d like a touch more sweetness.