A make-ahead friendly pancake recipe made with ancient einkorn flour.
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.
Meanwhile, in a large bowl, whisk the flour, cinnamon, baking powder, and salt.
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.
Meanwhile, heat a griddle (or large skillet) over medium heat. <--You may need to lower the heat while cooking the pancakes if your griddle gets too hot and begins to burn the pancakes, cooking them too fast. Use your best judgement with this. This will vary depending on your stove-top and griddle.
Add extra butter to the griddle to keep the pancake batter from sticking, then ladle the pancake batter in small batches on the griddle (I use a small soup ladle to do this, or a measuring cup). Cook each pancake for 2-3 minutes on each side, or until golden brown.
Serve warm with with butter and maple syrup (the pancakes aren't very sweet on their own). Or, serve with fruit, nut butter, or topping of choice. If making the pancakes in advance, allow the pancakes to fully cool before storing in a bag or container in the fridge or freezer. (Read about my favorite storage containers here.)
Cook Time = 4-6 minutes per pancake
If you're not using the weight measurement (grams) for the flour, use the spoon and measure method. Spoon the flour into the measuring cup and level it off.
Recipe by Live Simply | https://livesimply.me/homemade-einkorn-pancakes/