Sour Cream Blender Pancakes {100% Whole-Grain}
Light, and fluffy sour cream blender pancakes that are made by blending whole-grain kamut kernels. This recipe works with other types of grains too (even gluten free).
Ingredients
- 1 cup (6.8 ounces) Kamut grains see note
- 1 cup milk
- ½ cup sour cream
- 2 large eggs
- 1 tablespoon granulated sugar or honey
- 5 tablespoons butter melted and slightly cooled
- ¾ teaspoon salt
- 1 tablespoons baking powder see note
Instructions
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Combine the kamut kernels and 1 cup of milk in a blender and blend on high speed for 3 minutes until the mixture is smooth and thick (see notes about adjusting blending time for super high powered blenders).
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Add ½ cup of sour cream to blender jar and blend an additional 2 minutes (again see note for super high powered blenders).
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Add eggs, sugar (or honey), melted butter, and salt and blend for about 10-20 seconds to combine.
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Add baking powder and pulse 4 to 5 times just until barely combined.
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Let the batter rest while preparing the griddle. This will allow the baking powder to react and the batter to rise. REMEMBER do not mix or blend it again or you will flatten all that air and end up with flat, tough pancakes.
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Heat a nonstick griddle to medium for a couple of minutes until a drop of water sizzles on it (about 350 on my griddle, but every griddle will be different).
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Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
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Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
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Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes.
Recipe Notes
1. Kamut is a brand of Khorasan wheat, an ancient grain that has not been genetically modified like wheat has. It's still the same strand that existed anciently and often people have found they can digest it better. I've also made this recipe with other grains in place of kamut and it works well - regular hard white wheat, soft white wheat, spelt, and even oat groats (which are gluten free). I haven't tried them all, but I'm guessing that most whole-grains will work great in this recipe.
2. I've found that the brand of baking powder does affect pancakes, especially blender pancakes. I always use the Rumford brand of baking powder that is aluminum free. It makes the pancakes nice and light.
3. I expect that super high powered blenders (like a vitamix or blendtec) may take less time to blend the grains. Start out with 30 seconds to 1 minute and stop when the grains are well blended, being careful not to overblend or you may end up with cooked batter.