|
Grandad's Flapjacks Mix Up In Minutes
Cooking up a healthy business featuring unique enterprises that focus on healthy eating - most started at home
April/May, 2002
Taste of Home's Light & Tasty Magazine
AS KIDS, Jon and Joel Clark flipped over their grandfather's flapjacks. His recipe, made with whole-wheat flour, egg whites, baking powder and vinegar, gave rise to fluffy, frontier-style hotcakes.
"They were light, tasty and about an inch high," Joel remembers, "and we loved them." (That's Joel above left, flipping pancakes with Jon.)
Fortunately for the Salt Lake City, Utah brothers, their mom recognized that these pancakes were healthier than the white flour versions. She even egged on her sons to market them.
First, she sent 8-year-old Joel around the neighborhood selling bags of the dry ingredients. He sold every last one, but the venture was short-lived.
Twelve years later, she approached Jon, who had just graduated from college. He was eager to "batter" up and market an "add water only" mix, so Grandpa's recipe had to be modified.
For over a year, Jon studied, consulted with food experts and sampled pancakes until he perfected the recipe. In 1995, he and Joel introduced Kodiak Cakes Frontier Flapjack & Waffle Mix.
The mix contains whole-grain wheat and oat flour, egg whites, honey and nonfat dry milk, with no shortening, cholesterol, preservatives, or added fat or sugar.
"Pancake mixes with refined flours and sugars offer empty calories, and other whole grain varieties just don't taste good," Joel says. "We wanted to sell a healthy product that even people who don't like healthy things would enjoy."
|
|
|
