Blueberry Kamut Pancakes with Almond Buttermilk Syrup |
Author: Chef Brad
- 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
- 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.
- 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.
- Serve with the delicious almond Buttermilk Syrup over top.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/09/blueberry-kamut-pancakes-with-almond-buttermilk-syrup/
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