KAMUT PANCAKES ANYTIME

Organic Kamut Flour is an ancient relative of modern day wheat that has a buttery flavor and is easy to digest. Legend says that Kamut grain came from the time of ancient Pharaohs. We stone grind this plump, rich grain into superb baking flour. It makes the most wonderful pancakes and waffles. Because of its light and buttery, it is hard to get better then this for a pancake. Better than white flour and lighter than whole wheat. Half the recipe if you need too. "Pancakes isn't just for breakfast anymore." Try them anyway you’ll like 'em. (T = Tablespoon)
4 eggs
2 Cups buttermilk
1 T. vanilla
3 T. vegetable or Safflower oil
1 T. Rumford baking powder
2 T. sugar
Dash salt
Two to three cups fresh ground Kamut Flour (Just enough to make up like pancake consistency.)
Fresh Blueberries or other fruit
Directions
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 then, add the blueberries to the top of each pancake at this point.
Next; flip each cake when the sides harden and the underside becomes golden brown.
Don’t smash the pancakes (flatten them down while cooking) You can leave out the Blueberries of course.
Add; in a cooked corn starch and sugar base syrup---last minute then add in crush-mashed, fresh strawberries to garnish pancakes; add cool whip on top for a delightful spring treat. Or; to this recipe just add maple syrup in place of the strawberries with some butter into the syrup for a richer flavor. Yum! Maple syrup has become too expensive for most. I’m thinning mine down these days.
http://www.food.com/recipe/kamut-pancakes-75548 (smaller ratio_+ oatmeal added (or, part buckwheat i.e.), but don’t use a blender.) Bob Red Mill has this in a organic form.
http://thompsonsorganicrecipes.blogspot.com/2011/08/oatmeal-whole-wheat-pancakes.html
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