Gina's Buttermilk Einkorn Pancakes
I’ve never really been a sweet breakfast kinda girl. But every once and a while you get a craving. When I do, it’s usually these soft and slightly sweet pancakes that do the trick. And while real maple syrup runs through my Canadian-born husband’s blood (think Will Farrell in Elf), I prefer a more subtle approach to my toppings…melted butter, cinnamon sugar and a hint a maple syrup. Try these, you won’t regret it. - Gina P., Brooklyn, NY
INGREDIENTS
- 2 ¼ cups Unified Mills Einkorn Flour
- 3 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup buttermilk
- ½ cup milk, can add more milk if you prefer thinner pancakes
- 3 large eggs
- 1 tsp Vanilla
- 3 Tbsp butter, melted plus additional butter for greasing pan and serving
DIRECTIONS
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
- In another bowl combine buttermilk, milk, eggs, vanilla and melted butter. Slowly add the wet ingredients to the dry ingredients. Mix to combine, it okay for a few lumps to remain. Do not overmix.
- Preheat oven to 250° F. Place an oven proof platter in the warming oven.
- Heat a griddle (or large flat bottom skillet) over medium heat. Add 1 Tbsp butter to pan. Use a ladle to pour batter into heated pan allowing room between pancakes.
- Cook until underside is golden brown and top side has air bubbles, about 4 minutes depending upon your heat and pan. Flip and continue to cook for another 1-2 minutes.
- Remove and place on warm tray in oven until finished cooking all pancakes.
- Serve with maple syrup, butter, or your favorite additions. Enjoy!
