Spiced Maple Einkorn Pancakes
September 20, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (3/4 cup) 2lb - All Purpose Einkorn Flour
- (2 large) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1/2 cup) 1 pint - Raw A2/A2 Sour Cream (Glass)
- (1/2 cup) 1/2 gallon - Raw A2/A2 Milk
- (2 Tbsp, melted) 1lb Raw Unsalted A2/A2 Butter
- (1-2 Tbsp) Maple Syrup, 1 Pint (Glass)
- (1 tsp) Homemade Vanilla, 4oz
- (1/2 tsp) Fine Pink Himalayan Salt, 1lb
- (1 tsp) Baking Powder
- (1/2 tsp) Baking Soda
- (1 tsp) Cinnamon Powder
- (1/2 tsp) Nutmeg Powder
- ((optional) 1/4 tsp for extra autumn spice) Ginger Powder
- (1 Tbsp, chopped (for topping)) Pecans
Directions
Instructions:
1. In a medium bowl, whisk together the sour cream, milk, eggs, vanilla, maple syrup, and melted butter until smooth.
2. In another bowl, combine einkorn flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, and ginger (if using).
3. Gently fold the dry mixture into the wet mixture until just combined (a few lumps are okay but don’t overmix). Batter should be thick but pourable. If too thin, add a tablespoon more flour.
4. Let the batter rest for 5–10 minutes so the einkorn fully hydrates.
5. Heat a skillet or griddle over medium-low heat and coat lightly with butter.
6. Pour about 1/4 cup batter per pancake. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
7. Serve warm with butter, maple syrup and crunchy pecans.
Tips for best texture:
• Keep heat moderate. Einkorn pancakes need time to cook through without burning.
• Don’t flatten with a spatula after flipping.
• For extra lift, separate the eggs, whip the whites to soft peaks, and fold them in at the end.
