1 3/4 cups all-purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
3 cups milk
1/4 cup melted butter
Canola for frying
Process Kamut flour, sugar, salt, eggs, milk and butter in a food processor until thoroughly mixed. Let stand 5 minutes to thicken slightly.
- Heat a 10-12 inch frying pan on high and add 1 Tablespoon oil. ( Add a little oil before frying each pancake. ) The pan should remain very hot but not smoking. Add 1/3 to 1/2 cup of batter to pan and immediately swirl batter around to cover bottom of pan completely.
- When bubbles show through the pancake take a very large pancake turner and lift the edges to get under the pancake enough to release it and turn it over. It will not break apart.
- After it is flipped leave it for 15-20 seconds and remove it from pan, playing it flat across a plate.
- Roll each pancake up (like a crepe) and leave them on a plate until you have enough cooked to serve everyone. You can also cover the plate with foil and place it in a warm oven.
Serve and adding toppings
Serve with: Served with breakfast sausages and cocoa; or bacon or sliced ham.
Traditional toppings include:
Lingonberry Preserves (warm before serving)
Whole cranberry sauce made from fresh cranberries cooked with sugar until the berries pop. Serve warm.
Fresh lemon slices are passed and the pancake is sprinkled with sugar and then some lemon juice is squeezed on the sugar.