Years ago, I started a simple family food tradition. We lived in Switzerland, where the kids were born, and I wanted to share with them a tradition from my American childhood: Sunday pancakes. Not Swedish pancakes, not French crepes, but good old American-style pancakes doused with maple syrup. Each Sunday, I would make our pancakes from scratch (no such thing as a mix in Europe) and the kids would help out, stirring the batter, flipping the cakes, arguing over who would stand on the stool next to the stove. Eventually my children didn’t need a stool, and then they lost interest in making the pancakes, but they never lost interest in eating them. We moved from Switzerland to London and eventually to Copenhagen, and with each move, we packed our belongings, our memories and our family traditions, only to un-pack and arrange them in our new home, carefully placing and comforting ourselves with the familiar while reassuring ourselves with ritual. The first morning we woke in our new house, we would make Sunday pancakes, even if it was Monday or any other day, because some rituals are that important.
These are the pancakes I made this Sunday morning. When I can, I try to slip some healthy grains into our pancakes, because, after all, I am a mother. I received a box of goodies from the folks at Kamutᴿ last week, including a package of flour. Kamutᴿ is a brand of khorasan wheat, an ancient grain related to durum wheat. It’s low in gluten and high in protein and minerals, including selenium, an antioxidant. The grains are nutty and chewy, a bit like squeaky farro, while the flour adds density and a rich buttery flavor to baked goods. Most importantly, it passed this morning’s pancake-taste-test, when I substituted Kamutᴿ flour for the whole wheat flour I normally use. It can be tricky messing with family tradition.
Sunday Pancakes
Serves 4.
1 cup all-purpose flour
1 cup Kamutᴿ flour (or whole wheat flour)
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 large egg, lightly whisked
2 tablespoons unsalted butter, melted, plus extra for cooking
Whisk the flours, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, egg and butter together in a separate bowl. Pour the wet ingredients into the bowl with the flour. Stir to combine without over-mixing. Melt a teaspoon of butter in a skillet over medium heat. Scoop or pour large spoonfuls of the batter into pan. Cook the pancakes until golden brown on both sides and cooked through, flipping once. Serve warm with maple syrup.
If you like this, you might enjoy these TasteFood recipes:
Homemade Granola Bars
Apple Bran Muffins
Banana Coconut Bread
Full disclosure – I received a box of Kamutᴿ ingredients free of charge. My opinions are entirely my own.
I haven’t made pancakes in ages – now they are all I can think about! Maybe next weekend, over the holiday…A lovely family tradition – and delicious.
What a lovely tradition Lynda. And the pancakes look perfect – so fluffy! I like the addition of a healthier more whole flour too. Now I’m craving pancakes! LOL
I love the family traditions, ours is a spanish omelette, my children and I that is. As you know I am living in the states now without my children (who are all grown) and Johns family tradition is waffles. But not the recipe he experiments with a new recipe every sunday. Todays was made with half buckwheat flour and half pecan nuts ground into a flour. When I came in from the milking mine was popped into the iron and served with our own butter and our own honey.. divine.. c
Divine, indeed. I love an excuse to use buckwheat flour.
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Splendid! So luscious looking.
Cheers,
Rosa
I’ve taken on the task of teaching a 7 year old boy to cook, and this week we’re making pancakes. Maybe he’ll be the one to start a family tradition.
I hope he does!
It is so wonderful to have a family tradition that can travel with you from country to country. The pancakes look terrific.
I adore Kamut’s sweet nutty taste! What a scrumptious addition to your family’s weekly tradition!
I always used to request pancakes on special occasions when I was growing up so they have a special meaning for me as well. Your pancakes look perfect- light, fluffy and doused with maple syrup! Love the fact that you snuck in some whole grains too. 🙂
Those are some handsome looking pancakes. My kids will balk if they catch me adding buttermilk to them but they taste so much better don’t they. Will have to look into Kamut as I am not familiar with it.
Now this is my kind of tradition….delicious AND healthy!
They cooked up so thick! Yum!
That sounds like a lovely tradition. My mom makes crepes on Sundays. Not every week but pretty often nonetheless. Food traditions are the best 🙂
What a wonderful family ritual! Food traditions evoke such special memories. Your pancakes are beautiful and I wish I could sink a fork into that stack!