Whole Grain Einkorn Pancakes
2 ¼ cups (270 g) fresh ground Einkorn
½ teaspoon salt
2 teaspoons baking powder
2 Tablespoons organic coconut sugar
2 large eggs
1 cup whole milk
2 Tablespoons (28 g) melted butter
½ cup plain yogurt
2 Tablespoons olive oil plus more for frying
Pure maple syrup for serving
1. In a medium bowl, combine the flour, salt, baking powder and coconut sugar.
2. Whisk together the eggs, milk, melted butter, yogurt and olive oil in a large mixing bowl.
3. Add the flour mixture to the egg mixture and whisk until batter is thoroughly combined. Let the batter sit for 10 minutes so the Einkorn can fully absorb the liquid ingredients.
4. Heat a griddle or skillet to medium heat and grease lightly with olive oil. Scoop ¼ cup of batter onto the griddle for each pancake. Cook for about 3 to 4 minutes until bubbles form across the edges and center of the pancake. Flip the pancake and cook for an additional 1 to 2 minutes until golden brown. Add about 1 teaspoon of olive oil between each batch of pancakes to help acquire that beautiful golden-brown finish. MAKES APPROXIMATELY 18 PANCAKES.
Homemade Einkorn Crepes
2 large eggs
1 cup of whole milk
1 cup (120 g) of fresh ground einkorn flour
2 Tablespoons of melted butter, plus more for greasing the pan
1 Tablespoon of organic coconut sugar
¼ teaspoon salt
1. To make the crêpes, add the eggs, milk, flour, butter, sugar, and salt to a blender. Process for 45 seconds or until the mixture is smooth and foamy. Cover and refrigerate for 45 minutes.
2. Lightly grease a 10-inch skillet or crepe pan with butter and set over medium heat until the pan is hot. Blend the ingredients again to ensure that it is well mixed. Add ¼ cup of batter and tilt the pan in a circular motion until the bottom of the pan is covered. Cook for 30 to 45 seconds or until the underside of the crepe is golden brown. Using a spatula and your fingers, gently flip the crepe. Continue to cook for about 1 minute.
*If your crepes are sticking to the pan simply use a little bit more butter or oil between each crepe to grease the pan.
*It may take you several tries to get a crepe to turn out correctly. It is usually just a combination of the correct amount of butter and the right temperature of the pan.
*I spread the batter over the bottom of the pan by simply rotating the pan in a clockwise motion to coat the bottom of the pan. If the batter begins to clump before it is spread evenly over the bottom of the pan, simply reduce the heat.
*Fresh ground Einkorn truly is the perfect flour to make crepes with. Regular flour tends to create a crepe that is doughy and soggy. Einkorn, however, holds together nicely and creates a delicious, soft crepe.
MAKES ABOUT 8 CREPES