Einkorn buttermilk pancakes

Einkorn's weak gluten makes it ideal for pancakes, which come out tender even when made entirely with whole-grain flour. Rest the batter for 10 minutes while the pan heats.

• Makes about 12 pancakes, 10 cm (4 in)
• Total 30 min

Ingredients

• 200 g fresh-milled whole einkorn flour
• 1 tbsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• 320 g buttermilk (or 300 g milk plus 1 tbsp lemon juice, left 5 minutes)
• 2 large eggs
• 40 g butter, melted, plus extra for the pan
• 1 tsp vanilla extract (optional)

Method

1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
3. Pour the wet ingredients into the dry ones and stir just until combined. A few lumps are fine.
4. Rest the batter for 10 minutes. It will thicken noticeably as the einkorn takes up the liquid. If it's too thick to pour from a ladle, stir in a splash more milk.
5. Heat a heavy pan or griddle over medium-low heat and brush it with butter. Einkorn browns faster than wheat, so use a lower heat than usual.
6. Pour about 60 ml of batter per pancake. Cook for 2–3 minutes, until bubbles cover the surface and the edges look set. Flip and cook for another 1–2 minutes.
7. Keep them warm in a low oven while you cook the rest. Serve with butter and maple syrup.