Einkorn Sourdough Pancakes

Einkorn Sourdough Pancakes

Einkorn Sourdough Pancakes

Whole Wheat Einkorn Sourdough Pancakes
Mix up sourdough starter, warm milk, flour, salt, and sugar in the evening and let the batter sit out for a few hours to get the rise going, then let the mixture rest in the refrigerator overnight. When you wake up in the morning, ... whisk in eggs and you're ready to cook up these delicious Einkorn Sourdough Pancakes. Sourdough pancakes have a more complex flavor than regular pancakes, and are easier to digest. However, they are not quite as fluffy, unless your starter is very active. After cooking up the first pancake, if they do not rise as much as you would like, whisk baking powder in the batter. For a better rise, it helps to refresh your starter before you mix up the batter, but you can also mix these up with starter right from the refrigerator. If your kitchen is cold, you might also need to leave the batter out to rise for a little longer than 3 hours before refrigerating. On the other hand, if your starter is really active, two hours out at room temperature may be enough to get the fermentation process started. Judging the timing will be different for everyone.

Tips For Great Pancakes

● Check that your baking powder is in-date. If this key ingredient isn’t fresh you’re going to have flat pancakes.
● Don’t over-mix. It’s better to have a few small lumps in the batter.
● Use a big skillet or griddle. A wide flat surface will ensure even cooking and will make sure your pancakes aren’t crashing into each other.
● If cooking with butter, wipe out the pan between batches. In this way you can avoid any off-tasting or burned bits.
● Don’t get distracted. A quick check of your phone can leave you with some half-burned pancakes. Pay attention and keep checking to see if it’s time to flip.

 

Einkorn Sourdough Pancakes

Ingredients

For the starter mixture:

For the batter:

  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon baking powder (optional)

Instructions

  1. Before going to bed, mix starter with warm milk until the starter dissolves in a large bowl.
  2. Sift flour, sugar, and salt into the starter mixture. Whisk until smooth. Cover the bowl tightly with plastic wrap and let sit at room temperature for three hours.
  3. Transfer to the refrigerator overnight or up to 10 hours.
  4. In the morning, remove the batter from the refrigerator. Whisk in eggs and butter.
  5. Heat a skillet or cast-iron griddle to medium-low heat and grease lightly with butter. Scoop up ⅓ cup of batter at a time and pour onto the griddle. Cook the first pancake for 1 to 2 minutes until the edges are dry and bubbles start to form. Flip the pancake and cook for another 1 to 2 minutes until cooked through.
  6. If you the pancake does not seem to rise as much as you like, whisk in the baking powder in the pancake batter, then proceed in cooking the pancakes.