Blueberry Kamut Pancakes with Almond Buttermilk Syrup

Kamut makes the most wonderful pancakes and waffles. Light and buttery! It is hard to get better than this for a pancake.

Blueberry Kamut Pancakes with Almond Buttermilk Syrup
  • 4 eggs
  • 2 cups buttermilk
  • 1 T vanilla
  • 3 T vegetable oil
  • 1 T Rumfords baking powder
  • 2 T sugar
  • dash salt
  • 2 to three cups fresh ground Kamut Flour (use enough to make it pancakey)
  • Fresh Blueberries
  1. In a mixing bowl combine everything but the blueberries. Using a wire whisk, mix the batter until combined. Be careful to not over mix the batter, stop when just combined.
  2. Ladle the batter onto a hot griddle and add the blueberries to the top of each pancake at this point. Flip each cake when the sides harden and the underside becomes golden brown.
  3. Serve with the delicious almond Buttermilk Syrup over top.

Almond Buttermilk Syrup
  • ¾ cup butter
  • 1 ½ cup sugar
  • ¾ cup buttermilk
  • 1 ½ t. baking soda
  • ½ t. vanilla extract
  • 1 T. almond extract
  1. In sauce pan melt the butter, than add the sugar and buttermilk.
  2. Bring to a boil.
  3. Then add in the baking soda, vanilla, and almond extract.


Category: Breakfast Pastries     Post Date: September 26, 2015

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