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Einkorn Pancakes
Ancient grain pancakes are probably one of the simplest and funnest ways to refresh and upgrade your pancake game. Dot them with chocolate chips after you start them in the pan and you’re quickly on your way to a household classic. My son Gabriel, inspired by the unctuous chocolate spots, said, “These are Chocolate Cheetah Pancakes!” Brilliant!! I love that guy.
This recipe uses both baking powder and baking soda, so that the batter can be used immediately. It also contains yeast, which means it can be used for up to a week if kept in the fridge. Make enough batter for the week and you’ll have delicious and easy morning treats ready to go in 5 minutes!
Ingredients
Scale
Dry Mix-
- 2 cups einkorn flour
- 3/4 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Instant Yeast
- 1/2 tsp salt
- 1 tbsp sugar
Wet Mix
- 1 cup yogurt/buttermilk/
- 1 cup water or milk
- 2 eggs
- 2 tbsp melted butter or neutral vegetable oil
Instructions
- Whisk dry mix together.
- Whisk wet mix together.
- Stir dry and wet mix together with spatula.
- Use batter immediately or store in the fridge for use anytime in the next week. When you remove it from the refrigerator, stir gently before using. Don’t worry if the batter appears slightly grey. This will not affect the look or taste after cooking.
