We found the best pancake recipe ever. It's from a book called, "Crust & Crumb" by Peter Reinhart. So first of all, you need to get the book. It's my favorite book about bread.
However, I had to modify the recipe a bit to make it work with Einkorn. It took me three rounds of pancakes to figure this one out... thankfully you make them in small batches.
Next, I need to apologize, not for the last time, but I'm not a great photographer. Photographing my food has been a challenge for me, but I'm committed to the real deal. I don't want to buy stock images of pretty food that's not the real thing. So please don't leave because the pictures are ugly. I'll get better, I promise.
I love these pancakes because they don't have added sugar, they always taste yummy, and they cook up fast!
A couple important notes:
- We've always used white spelt flour in the past. If you choose to use white flour, make it a cup, not a heaping cup, and increase the buttermilk to 1 cup. For real. Einkorn just doesn't soak up much liquid so I had to cut the buttermilk in half.
- Do not over mix these. Mix them with a fork, just until combined. The gentle mix keeps them tender and delicious!
Finally, after you make them, please come back and comment to let me know how it went! I love hearing your feedback. =)