It’s National Pancake Day and I just happen to have a delicious recipe in my draft file!
I was first introduced to Einkorn flour by Ronit Penso of https://ronitpenso.wordpress.com/ who occasionally uses this flour in her recipes. My curiosity got the best of me and I started my journey learning about this ancient grain for many who suffer from gluten sensitivity. Personally, I am not gluten sensistive but was interested in learning about the flour.
First, looking online I saw there was a cookbook available just on recipes, Einkorn Flour by Carla Bartolucci (2015). When I received it I was truly impressed with the content of this well-thought out cookbook. The author has a daughter who suffers from gluten sensitivity and she was looking for an alternative grain. There are no fancy recipes just the basics such as sourdough bread, crackers, muffins, quick breads, kefir coffee cake, pancakes, chocolate chip cookies, crepes, apple pie, pizza, pretzels, empanadas, churros, tarts, Korean dumplings and even refried bean chimichangas. I highly recommend this cookbook!
Where to find the flour? Not so easy, as so far I have only found it in Whole Foods and online. The bags are only 2 lbs. I honestly enjoyed working with it.
There is lots of info on how to use it, how it works and the differences between other flours.
The next step was to figure out what I wanted to make as there are lots of good choices. I started off with pancakes, a favorite breakfast dish.
Golden Buttermilk Pancakes Using Einkorn Flour
- 1-3/4 cups AP einkorn flour
- 1 tbsp. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1/4 tsp. baking soda
- 2 large eggs
- 1-1/2 cups buttermilk
- 2 tbsp. unsalted butter, melted
- fresh or frozen fruit such as blueberries, optional
- Maple syrup and butter for serving (see recipe below – I added)
Sift together the flour, sugar, baking powder, salt and baking soda, do this twice. Einkorn flour can form clumps easily as it becomes very fine during milling.
Whisk together the eggs, buttermilk and melted butter in a large bowl. Add the flour mixture to the wet mixture and whisk briefly, but vigorously, until the batter is smooth (you can put batter in the refrigerator overnight for lighter pancakes). Add your fruit of choice here, if using before grilling.
Heat a skillet or cast-iron griddle lightly with butter. Scoop up 1/3 cup of batter at a time and pour onto the griddle. Cook for 1-2 minutes until the edges are dry and bubbles start to form. Flip the pancakes and cook for another minute or two. Transfer to a plate, cover and repeat with the remaining pancakes. Serve warm with butter and maple syrup.
Whipped Maple Butter: 1 cup unsalted softened butter – whip until light and fluffy; add 1 cup sifted confectioners’ sugar and 1/2 cup pure maple syrup; beat until combined, soft and creamy
Recipe by cookingwithauntjuju.com
Mouthwatering! I actually have several gluten-free extended family members. Sounds like a must try!
These were really good and a great recipe to have on hand for gluten sensitive visitors or not. I know you enjoy your cookbooks like I do and I highly recommend this one 🙂
These pancakes look so light and fluffy!
I really like the flavor and texture of einkorn flour, so I’ll definitely try them soon. I will look for this cookbook as well.
Thanks so much for the link to my blog. Highly appreciated! 🙂
You’re welcome Ronit – I not only like to try new recipes but enjoy learning about and using new ingredients. I know space is limited for you but this is a an excellent cookbook with such good recipes and explanations. Jovial foods is the author’s company. Unfortunately she passed away but her husband and daughter continue the business 🙂
Thanks for this info. I’ll definitely check it out. 🙂
Mmmm those pancakes look delicious Aunt Juju!
They were Travis – I don’t make pancakes like I use to – once a week for your uncle 🙂