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| General Category : Breakfast and Brunch |
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| Food Group : Eggs, Grains, Cheese/Other Dairy |
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| Preparation Method : Skillet |
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Another old relative of wheat (kamut grains have been excavated from ancient Egyptian tombs), kamut has huge grains two or three times the size of wheat. The hearty flavour of whole kamut makes it particularly suitable for pancakes. By beating egg whites and adding them to pancake batter, you add protein, reduce the amount of baking powder needed and avoid the extra fat from yolks.
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Ingredients
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2 cups (500 mL) whole kamut flour |
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2 tbsp (30 mL) dark brown sugar |
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1-1/2 tsp (7 mL) baking powder |
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1 tsp (5 mL) baking soda |
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3/4 tsp (4 mL) salt |
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1-3/4 cups (425 mL) buttermilk |
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2 tbsp (30 mL) vegetable oil |
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3 egg whites (or 1/3 cup (75 mL) pasteurized egg whites) |
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Preparation
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Whisk together kamut flour, sugar, baking powder and soda, and salt. In separate bowl, whisk together buttermilk and oil; stir into dry ingredients, mixing just until blended. In separate bowl, beat egg whites until soft peaks form. Fold gently into batter.
Using 1/4 cup (60 mL) batter for each pancake, spoon into lightly greased skillet set over medium heat. Cook until bubbles break on surface and browned on bottom. Turn and cook for 30 to 60 seconds longer until golden brown on flip side.
Makes about 15 pancakes.
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Nutritional information
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Per pancake: about 97 cal, 4 g pro, 2 g total fat (0 g sat. fat), 15 g carb, 3 g fibre, 1 mg chol, 260 mg sodium. % RDI: 4% calcium, 4% iron.
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Source
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Homemakers Magazine: September 2006
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