Coombs Family Farms Launches Organic Buttermilk Pancake mix & Organic Gift Pack

The 7th Generation Maple Family “Knows Pancakes” & Works With Small Family Farms

Brattleboro, VT – Organic Maple Syrup has finally met its match. Coombs Family Farms has announced a new Organic Buttermilk Pancake Mix that offers pure and natural flavor. When a company that has been working with small family farms in the maple syrup business for 7 generations introduces a pancake mix, you know it will be something special.

Certified Organic by the OCIA, this mix celebrates how they used to make pancakes in the ‘good old days’ - from organic ingredients - including Organic Wheat Flour, Organic Corn Flour, Organic Sugar, Leavening, Sea Salt, Organic Buttermilk Powder and Organic Skim Milk Powder. This healthy buttermilk pancake mix is offered in a 24-ounce sack. Coombs Family Farms has also introduced an attractive new Gift Pack that features the new Organic Buttermilk Pancake Mix combined with their classic Organic Maple Syrup.

Coombs’ Organic Buttermilk Pancake Mix is simple and easy to use. “Our new organic pancake mix satisfies both the pancake purist who enjoys their pancakes “straight-up” with our Organic Maple Syrup, as well as the culinary waffle whiz who wants a solid base to work from before adding creative fresh ingredients to the batter or tasty toppings,” says Arnold Coombs, President of Coombs Family Farms. To learn more about delicious pancake and waffle recipes or how to turn ordinary dishes into culinary delights by adding maple syrup and sugar, visit the recipe page at

Coombs Family Farms has harvested pure maple syrup for seven generations and is one of the few maple product companies that still manages its own maple farms and is allied with hundreds of independent family farmers that share their commitment to quality, environmental stewardship and sustainable forestry. “I tap 300 year old maple trees that my great-grandparents tapped, and we still support many of the same small farms they did,” says Coombs.

In addition to the sweet flavor of maple syrup, people are attracted to its nostalgic story. Maple sugaring is an important part of New England history and culture. For more information, visit or call 888-266-6271.


International PANCAKE WEEK is celebrated in 2005 from February 20-26.
Pancake celebrations began in the Middle Ages and were associated with the Christian tradition of Lent. Since Lent is a time of abstinence, people would prepare for it by making pancakes and other treats, emptying their pantries of luxury items such as eggs, butter and milk. Shrove Tuesday (also known as Mardi Gras) is the day before Lent and is the last chance to indulge in sumptuous foods like gourmet pancakes.
Many communities around the world have pancake celebrations before Lent, perhaps most notable is Russia, where they claim to have made the largest pancake – 150 square meters – big enough for 5,500 people to eat!
The small town of Olney, England has been holding a Pancake Race since 1445.


· After slumbering for 9–12 hours without food, blood sugar levels drop and can be low upon waking. Studies have linked low blood sugar levels to poor memory, concentration and learning. Eating breakfast raises blood sugar levels and helps us to function more effectively. Another reason for having a breakfast is the kick-start it gives to the metabolism. After meals, there is a surge in oxygen uptake as food is digested and absorbed. During sleep, the metabolism slows down, so eating soon after waking helps boost metabolism and gets the body going again.

· Research has also shown that skipping the first meal of the day may lead to an unhealthy pattern of snacking on high-fat foods throughout the morning. Studies also indicate that people who eat breakfast are more likely to have nutritionally balanced diets compared to those who miss breakfast.

· A supplement published in the American Journal of Clinical Nutrition collated the findings studies into the effects of breakfast habits in children. The results showed that those children who didn’t have breakfast in the morning performed less well in problem solving tasks. Verbal fluency, creativity and the ability to recall newly acquired facts were similarly affected. Studies carried out at the University of Wales, found that adults who ate breakfast tended to work faster, made fewer mistakes in logic tests and had better memory recall compared with breakfast skippers.

Tapping Into Fun Maple Syrup & Maple Sugar Facts

· It typically takes about 40 years to grow a maple tree large enough to tap.
· Maple sap starts flowing several weeks earlier than sap in other tree species.
· The normal maple syrup season lasts 4-6 weeks (late February - early April).
· Maple sap contains only between 1% to 7% sugar, averaging about 2.5% sugar.
· It takes about 40 gallons of sap to produce 1 gallon of syrup.
· It takes 1 gallon of syrup to produce 8 pounds of maple sugar.
· Each tree tap produces about 10 gallons of sap per season.
· To tap a tree, a 19/64” hole is drilled out 1½ to 2 inches deep, a pipe spout is driven into the hole and the bucket is hung from this or the tubing is attached.
· The old-timers claim “a good tree flows at a steady 2 drops per heartbeat.”
· A tree 10 inches in diameter is considered the minimum tapable size.
· For the best quality syrup, sap should be boiled within 24 hours of when it is gathered.
· It usually takes from 1-3 hours for sap to be evaporated into maple syrup.
· Vermont has an ideal climate for growing sugar maple trees and for sap flow; - and it’s the largest producer of syrup in the U.S. (37%) with 2,000 producers generating 460,000 gallons (2000).

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