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Blueberry Pancakes |
Ingredients
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 pancaky)
Fresh Blueberries
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 pancaky)
Fresh Blueberries
Instructions
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 almound Buttermilk Syrup over top.
Ingredients for 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
In sauce pan melt the butter, than add the sugar and buttermilk. Bring to a boil.
Then add in the baking soda, vanilla, and almond extract.
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 almound Buttermilk Syrup over top.
Ingredients for 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
In sauce pan melt the butter, than add the sugar and buttermilk. Bring to a boil.
Then add in the baking soda, vanilla, and almond extract.
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