Newsletter Archive

Volume 3 Spring 2003

We get so many requests for this recipe for "incredibly fluffy" pancakes, we thought we should include it here. Replacing all-purpose flour with kamut flour produces excellent-if somewhat exotic-results.

• 2 cups buttermilk
• 1 T baking soda
• 2 cups all-purpose flour
• 1 T baking powder
• 1 egg
• 1 T sugar
• 1/4 cup vegetable oil
• 1 pinch salt

Sift dry ingredients into mixing bowl. Separately combine wet ingredients. Slowly add wet to dry, mixing continuously. Mixture will be slightly lumpy. Pour rounds of batter onto lightly oiled or non-stick griddle, turning only when bubbles appear and 'stay' on the surface of the pancake. Top with pure maple syrup or, as Chef does, sweet orange butter and fresh seasonal berries.