Buttermilk Einkorn Pancakes

Einkorn pancakes make a wholesome breakfast choice. Jennifer McGruther

Buttermilk pancakes are always a favorite on the weekends and are so easy to make. Einkorn lends a pleasant, deep flavor to the pancakes.

Makes about a dozen pancakes

• 1 3/4 cup all-purpose einkorn flour (sifted)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 eggs
• 1 1/2 cups buttermilk
• 2 tablespoons melted butter (plus additional for frying)

Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl. Then beat in the eggs, buttermilk, and butter until they form a smooth batter.

Heat a skillet or griddle over medium heat, and then swirl a little butter over the hot surface. 

Working in batches, ladle 1/4 cup of batter onto the griddle and let it cook until bubbles appear at the center of the pancake. Flip the pancake and continue cooking until done—about 1 to 2 minutes more.