Einkorn Pancakes Food
EINKORN PANCAKES
For that added boost einkorn flour contains higher levels of minerals and protein than typical wheat flours. Einkorn may be substituted cup-for-cup with regular whole wheat flour in some muffin, cake, and cookie recipes. Milk amount may need to be adjusted to the right consistency. Make extra pancakes to freeze for later. Feel free to add mix ins of your choice.
Provided by bd.weld
Categories Breakfast and Brunch Pancake Recipes
Time 45m
Yield 14
Number Of Ingredients 10
Steps:
- Sift einkorn flour, sugar, baking powder, cinnamon, and salt together into a medium-sized bowl.
- Whisk buttermilk, eggs, melted butter, and vanilla extract together in a bowl. Slowly add flour mixture to buttermilk mixture and stir until just combined.
- Heat a griddle over medium-high heat and grease with butter. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form, the edges are dry, and pancake is brown on the bottom, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 10.1 g, Cholesterol 38.2 mg, Fat 7.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 113.2 mg, Sugar 1.4 g
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- Combine the milk and lemon juice in a small bowl. Let the mixture rest for 5 minutes. I love adding lemon juice to my pancakes. I find this helps to soften the batter. If you don't have lemon juice, you can skip this step and still make good pancakes.
- Add the milk to the flour mixture, along with the eggs, melted butter, maple syrup or honey, and vanilla extract. Allow the batter to rest for 5-10 minutes to thicken. Whisk or stir again before use. If you feel the batter is too thick (particularly when using whole wheat einkorn), add more milk until you reach the desired consistency.
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