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.