Einkorn Pancakes (Edit recipe)

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If you are just starting out with einkorn flour, try these pancakes. This is an easy way to introduce yourself to the nice flavor of einkorn wheat. The pancakes are flavorful, golden in color, and have more protein than regular pancakes. You may also use rice milk, buttermilk or your yogurt of choice in place of milk. Another option is to sour your milk for a more complex flavor by adding 1 tablespoon of apple cider vinegar or lemon juice to 1 cup of milk and let it stand at room temperature for 15 minutes.

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PREP TIME

10 minutes

COOK TIME

1 minute to 2 minutes

INGREDIENTS

7

Serves: 4

Ingredients

1.5 cups Organic Einkorn All-Purpose Flour 2 Lb. - Jovial Foods
2 Tbsp Granulated White Sugar
1 Tbsp Baking Powder
.25 tsp Salt
2 whole Eggs, large
1 cup Milk
4 Tbsp Butter, Salted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat griddle (or a large skillet) to medium temperature.
Sift all dry ingredients into a large glass bowl.
Using the whip attachment on a standing mixer, whip the eggs and milk until frothy.
Melt butter and set aside.
Pour egg mixture into the dry ingredients and mix together until the consistency of a thick milkshake.
Make sure not to over-mix or your pancakes will be tough.
Pour melted butter into the batter and cut in using a spatula.
Lightly oil the griddle. The griddle is at the right temperature when it begins to glisten.
Using a ¼ cup measure per pancake, cook pancakes for 1 to 2 minutes until the edges are dry and bubbles start to form. Flip and cook for another 1 to 2 minutes, until cooked through.

Notes

Tips for Great Pancakes
Don’t over-mix. It’s better to have a few small lumps in the batter.
Check that your baking powder is in-date. If this key ingredient isn’t fresh you’re going to have flat pancakes.
Use a large skillet or griddle. A wide flat surface will ensure even cooking and will make sure your pancakes aren’t crashing into each other.
If cooking with butter, wipe out the pan between batches. This way you can avoid any off-tasting or burned bits.
Don’t get distracted. A quick check of your phone can leave you with half-burned pancakes.
Pay attention and keep checking to see if it’s time to flip.
If your first pancake is a bit too thin, try adding a spoonful of flour to the batter to thicken up the rest.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	457
Fat:	14 g
Carbohydrates:	68 g
Protein:	8 g
Cholesterol:	39 g
Sodium:	264 mg
Fiber:	6 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.