Crystal’s Einkorn Honey Pancakes
This pancakes use einkorn flour and are a bit healthier than their conventional flour counterparts, but they are kid approved!
Servings Prep Time
13pancakes 10minutes
Cook Time
30minutes
Servings Prep Time
13pancakes 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a large mixing bowl beat the egg with a wire whisk and thoroughly mix in the oil and honey. Then add the milk and stir til well incorporated.
  2. Add the einkorn flour, salt and baking powder to the wet mixture and stir well with the whisk until all of the dry ingredients are well incorporated. The batter will be somewhat thick. This batter is a bit like gluten free batters in that it falls apart easily in the pan, so I like to make smaller pancakes with them using 1/8 c. scoops.
  3. Preheat a cast iron skillet and coat it well with butter over medium heat. Using a 1/8 cup measuring cup, scoop the batter on to the hot skillet and keep a watchful eye on them. Unlike a thinner batter, these won’t bubble up in the middle when they’re ready to flip, so you’ll know you can flip them when they begin to look a little bit set. You can use a spatula to take a peek on the bottom of one and flip when it’s nicely golden. Flip them and cook just a couple minutes more.
  4. Serve with butter and real maple syrup (or fruit or whatever you like) and enjoy!