Kamut Pancakes

From: Chef #1299346

On Jul 19, 2009

These pancakes are fantastic! Very filling too! I don't know why people say the batter and pancakes are thin... mine were beautifully thick! I did soak the kamut flour (I milled the grain in my grain mill because my blender stinks) and oatmeal in buttermilk overnight, which breaks down the phylates in the grain and also produces a fluffier end result. Perhaps this is why mine were thick. If you want to try it, just stir the kamut, oatmeal, buttermilk, honey, and oil together and let it sit on the counter overnight. Then in the morning proceed with recipe as usual. Also for people using flour instead of kamut grain... 1 cup of grain will produce between 1 1/2 and 1 3/4 cup of flour when milled, so take that into consideration if using kamut flour. Anyway... these have great flavor and texture and are my "keeper" pancake recipe! Try them!

From: magpie diner

On Jan 11, 2009

Lovely! Just made these for breakfast - go 6 large pancakes from it. I used whole grain kamut flour, so I'm not sure if that changed the recipe drastically or not (I'm not familiar with raw kamut). In any case, the batter was very similar to a whole wheat batter, and it worked beautifully. Doesn't get much easier than this! I never think about making batter in the blender...great! Kids seem to be enjoying them. Thanks!!

From: Roosie

On May 22, 2005

As my boyfriend said to me, “These are really good!” These are the first blender pancakes I’ve ever made and they turned out great. I was a little concerned that these would be almost crêpe-like since Ladypit said that these are “much thinner” than the typical pancake, but I found both the batter and pancakes to be perfectly reasonably thick. They weren’t your stereotypical inch-thick light and fluffy pancake, but delicious nonetheless. This was only my second experience using kamut- the first being The Everything Cookie #76567. I was a little worried about using the whole raw grain in my blender, but it worked pretty well. My batter wasn’t a perfect purée, but the bits were tiny enough that it did not make a difference at all. I wonder if soaking the grains in the buttermilk before blending for a little while would make it easier for the blender to break them down more thoroughly? The flavor was excellent- lighly nutty and buttery with a smooth texture, different from the normal pancake, but wonderful in its own way. The instructions did not say when to add the sweetener, so I added it with the grains and liquid ingredients. I used honey for the sweetener, canola for the oil and I used buttermilk rather than soured milk (about a Tbs or two more than 1.5 cups). Easy to make in the blender, very tasty and delightfully healthy. Thanks, Jen!!

From: startnover

On Aug 14, 2006

These were full of texture! I loveed the flavor and even though they were thin the still puffed up nicely. I had a very hard tome with them sticking slightly and then while flipping them they kind of seemed to fall apart...still they were very yummy and these problems could be operator error!