Einkorn Blueberry Pancakes

My nostalgic comfort food, made a little more gut-friendly.

Ingredients

1 1/3 cups buttermilk

1 large egg, or two really little ones

1 cup whole wheat einkorn flour*

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

~1/2 cup blueberries

*If you have no problem with regular whole wheat flour, you can use that, but I find einkorn makes for a softer pancake, and being a non-hybridized wheat it is more digestible for everyone regardless of gluten sensitivity.

How It's Done

This is an adaptation of an old family recipe we've all been using since my mother was a kid, the only change being the substitution of whole what einkorn flour for all-purpose. I promise you don't need to add sugar to the batter. You'll find that once you've added maple syrup, sweetening the pancake really is unnecessary, and it makes for a nice contrast with the sweetness of the syrup. the nuttiness of the whole wheat, and the tartness of the blueberries.

Whisk together egg and buttermilk, then whisk in dry ingredients and blueberries. Don't over-whisk, but make sure the lumps are combined.

Preheat a pan or griddle on medium-low heat and add butter. You can tell if the griddle is too hot if the butter burns. As you cook, you may have to occasionally lower the heat and let the pan cool off.

Pour your batter as wide or as small as you like. Resist the urge to flip until bubbles have popped all the way into the middle of the pancake. It will take a good few minutes. This is why you don't want your griddle too hot, or they will burn before they cook through.

Serve hot with lots of grass-fed butter and a little maple syrup. I also love to add whole milk cottage cheese.