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Freshly Milled Einkorn - Pancakes
Einkorn Grain
As I always like to say, using Einkorn flour in pancakes is such an amazing way to use this flour. It's the easiest, fool proof way to make something delicious, nutritional and easy to digest.
Pancakes are a quick and satisfying breakfast for all ages.
In this recipe we will be using lemon, extracts and spices; together these combine to make a beautiful marriage of flavors.
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Lemon
The simplicity of the lemon added to the milk creates a buttermilk like substance but also adds flavor. You can use buttermilk if you choose, however I love using lemon because of that extra added background of flavor it lends to these pancakes.
Spices
Cinnamon and nutmeg are our simple spices we will be adding. If you've seen my sourdough pancakes, I sometimes add cloves and allspice to those, and you can definitely add to these as well! I've preferred to stay a bit simpler with these flavors since we are adding lemon which balances well with the cinnamon and nutmeg on their own.
In a medium sized bowl add in milk and butter. (Cut butter into pieces to help melt faster.)
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Once butter is melted, add in lemon juice, vanilla extract and almond extract.
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Set aside to cool.
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In a separate bowl mix together dry ingredients: Flour, sugar, baking soda, baking powder spices and salt.
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Once milk is cooled, whisk in your eggs thoroughly.
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Add your dry ingredients to milk and mix well.
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Heat griddle to 350 F or heat skillet to medium heat.
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Pour in 1/2 cup of batter and wait until bubbles form and start to pop then flip.
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Once you flip your pancake place a piece of butter on top (1 teaspoon amount or brush with butter)
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