To cap off our exciting Earth Day events, the Hampshire College Farm teamed up with Bon Appetit and Mixed Nuts to host a pancake breakfast at the Roos-Rohde house this morning. Students, faculty, and staff followed the scent of fresh flapjacks across campus and gathered at the Community Garden for an outdoor breakfast in the sunshine.
Jim Lachance, General Manager of Bon Appetit Dining Services at Hampshire made his signature ALL LOCAL pancake batter for the event, featuring flour from Four Star Farms in Northfield, buttermilk from Mapleline Farm in Hadley, and eggs from Hampshire’s own flock of laying hens!
Jim’s All Local Pancake Recipe (for a crowd!)
Ingredients:
4 cups local all purpose flour from Four Star Farms
4 Hampshire Farm eggs
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons vanilla
4.5 cups Mapleline Farms buttermilk, more if needed
- Mix all dry ingredients together in a bowl
- Mix all wet ingredients together in a separate bowl
- Make a well in the dry ingredients, slowly add wet ingredients, and mix just until wet. Do not over mix.
- The Best cooking temperature is medium high on your stove. About 350 degrees
Extra batter can be covered and refrigerated for a day or two or try freezing in a Ziploc bag.
Mixed Nuts member and Div III student Ali Gibbs was the griddle master, expertly flipping over a hundred pancakes for the hungry crowd! 
The pancakes were doused in generous portions of Hampshire’s own maple syrup — tapped, boiled, and bottled right on campus this spring!
After breakfast, the ReHamping student group, led by Rosalinda Cummings F12, invited students to plant 45 flowers in the garden bed along the Roos-Rohde House in honor of Hampshire’s 45th anniversary.
Flowers, pancakes, and sunshine…what a nice way to celebrate spring at Hampshire College!
Ali Gibbs rocks. We miss her in our office!