We’re always looking for recipes with alternative grains and loved finding white Sonora wheat this week. Enjoy our white Sonora wheat blueberry pancake recipe.
When Billie embarked on a low-glycemic diet (a plan that limits sugar intake) several years ago we discovered “ancient grains.” These are grains that have been around in their original form for hundreds if not thousands of years. They include spelt, Kamut, millet, barley, teff, oats, freekeh, bulgur, sorghum, Farro, einkorn, and emmer as well as quinoa, amaranth and buckwheat. The body can process them better than many of the grains grown today because these unhybridized grains are easy for it to recognize.
We love starting our Sundays with blueberry pancakes. I have several recipes based on the grains currently in the cupboard and often use almond flour which creates a fluffier pancake. Last week while at a press event at Santa Fe’s Modern General we discovered Sonora blanca (white Sonora wheat). Erin Wade, owner of The trendy shop/eatery, has concocted what she calls “Modcakes” made from alternate grains. One of her unique creations, Red Pepper Sonoracakes, uses this grain that’s been in Mexico for hundreds of years. It’s best kinow for its use in flour tortillas. The red-colored smoky Sonoracakes, topped with Scottish lox and chive sour cream and served with sweet red pepper syrup were delicious.
We’ve been looking for an alternative to einkorn, an ancient white wheat flour which is pricy and a bit whiter than we like and decided to try the Sonora white. Erin sent us home with some to try. It made fluffy blueberry pancakes! Make these at home using the recipe below. You can also play with your favorite grains to create your own batter.
White Sonora wheat blueberry pancake recipe
¾ cup Sonora wheat (if you can’t find at a store it’s available on the Internet)
¼ cup Buckwheat
1 tablespoon Baking powder
1 cup Almond milk
1 tablespoon Melted butter
1 cup Fresh blueberries (you can use frozen)
Mix the Sonora wheat, buckwheat and baking powder in a mixing bowl until well blended. In a separate bowl, whisk together eggs, almond milk and melted butter. Add the liquid ingredients to the flour mixture and stir it just enough for ingredients to mix; don’t overwork the batter.
Heat a griddle over medium heat. If you have a well seasoned cast iron griddle that’s perfect. I use a porcelain lined non-stick sauté pan. Add the batter a quarter cup at a time. Sprinkle a tablespoon of blueberries over the batter in the pan. When the edges begin to become firm (about three minutes) flip the pancake and cook for three more minutes. Keep finished pancakes warm in the oven. We serve this with heated dark amber organic maple syrup. This will get your Sunday (or any morning) off to a sweet start.