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RECIPE: BULGUR FLOUR WHEAT PANCAKES AND HONEY-CINNAMON SYRUP

Recipe: Bulgur Flour Wheat Pancakes and Honey-Cinnamon Syrup

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Bulgur wheat is made from a combination of different grades of wheat flour, and is considered a whole wheat, with a distinctive texture. It makes a hearty pancake!


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Grey Celtic Sea Salt


Buttermilk Starter

Other Buttermilk Starter

Buttermilk Starter

$12.99

This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.






 

 

INGREDIENTS:

  • 2 cups bulgur wheat flour
  • 2 cups cultured buttermilk
  • 2 tsp. baking powder
  • 1 tsp. sea salt
  • 2 eggs
  • 2 Tbsp. olive oil
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • Oil for cooking pancakes
  • 1 cup of honey
  • 1/2 cup butter
  • 2 tsp. cinnamon

INSTRUCTIONS:

  1. Mix flour and buttermilk together in a large bowl and soak overnight.
  2. Add the baking powder, salt, eggs, oil, vanilla, and cinnamon to the flour mixture and combine. Do not over-mix.
  3. Heat a cast-iron skillet with a small amount of oil in it until water sizzles on the surface when dropped in.
  4. Cook pancakes in hot skillet for a few minutes until the surface appears dry. Flip and cook on the other side a few minutes until lightly browned.
  5. While the pancakes are cooking, heat honey, butter, and cinnamon until blended well together.
  6. Pour the heated syrup over the pancakes.


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