King Tut’s Pancakes

By Joanna Barajas

Did you know they found a “buffet” when they uncovered King Tut’s tomb in 1922?! Because he was actually buried with a bunch of his favorite foods: mummified meats, loaves of bread, figs, dates, melons and grapes.

But my favorite was that they buried him with “flatbreads”. Which was ancient Egypt’s version of pancakes.

So, I had to make them. And they were delicious. They tasted like oatmeal griddle cakes you’d get at your favorite brunch spot. And they used honey instead of syrup back then, so it’ll be a nice change.

So, try it out if you wanna taste what a Pharaoh would eat!

King Tut’s Pancakes (or Egyptian flatbread)

Ingredients:

2 ½ cups emmer wheat (farro)
1 cup whole milk
1 cup warm water
½ tsp salt
1 Tbsp. coriander seeds
Served with honey

Directions:

Grind wheat into a fine flour. Do this in a mortar & pestle, spice grinder, or blender. Place in a bowl.
Grind coriander seeds. Keep a little coarse. Add to flour. Add salt.
Add warm water to the flour mixture. Stir. Then add milk and stir.
Cook on a low to moderate heat on a griddle pan. I used a cast iron pan. No oil needed.
Cook for a few minutes on each side until golden brown.
Serve with honey.

I hope you try this new recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.

Chef Joanna is a graduate of Le Cordon Bleu in Paris and is a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at www.chefjoannas.com

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