Blueberry Kamut Pancakes with Almond Buttermilk Syrup

By AzWench

Kamut makes the most wonderfull pancakes and waffles. Light and buttery it is hard to get better then this for a pancake.

Ingredients

• Pancakes:
• 4 eggs
• 2 cups buttermilk
• 1 tablespoon vanilla
• 3 tablespoons vegetable oil
• 1 tablespoon Rumfords baking powder
• 2 stablespoon sugar
• dash salt
• 2 to three cups fresh ground Kamut Flour (use enough to make it pancaky)
• Fresh Blueberries
• Almond Buttermilk Syrup:
• 3/4 cup butter
• 1 1/2 cup sugar
• 3/4 cup buttermilk
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon vanilla extract
• 1 tablespoon almond extract

Details

Adapted from chefbrad.com

Preparation

Step 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.

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.

Almond Buttermilk Syrup:

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.