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Jovial Foods, Inc.

Einkorn or Gluten Free Buttermilk Pancakes

The smell of fresh pancakes cooking on the griddle has to be one of the greatest ways to wake up- especially on Valentine’s Day! Pancakes are the most frequently viewed recipes on our website, so we knew you would love Classic Buttermilk Pancakes, perfectly tested with all five of jovial’s flours. Don’t let gluten get you down, we’ve got a lot of flours, including All-Purpose Einkorn, Whole Grain Einkorn, Sprouted Einkorn, No. 3 Gluten Free Pastry Flour or No. 4 Whole Grain Gluten Free Pastry Flour. Either way, your pancakes will be fluffy, wholesome and delicious. You have our word.

Einkorn Buttermilk Pancakes

Makes 12 pancakes

Ingredients:

  • 1¾ cups (210 g) jovial All-Purpose Einkorn Flour or 2 cups (192 g) jovial Whole Grain Einkorn Flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • 2 large eggs
  • 1½ cups (360 g) buttermilk
  • 2 tablespoons unsalted butter, melted and cooled, plus more for frying the pancakes
  • Pure maple syrup, for serving

Directions:

  1. In a medium bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
  2. Whisk together the eggs, buttermilk, and melted butter in a large bowl.
  3. Add the flour mixture to the wet mixture, and whisk briefly but vigorously until the batter is smooth.
  4. Heat a skillet or cast-iron griddle to medium-low heat and grease lightly with butter. Scoop up 1⁄3 cup of batter at a time and pour onto the griddle. Cook for 1 to 2 minutes until the edges are dry and bubbles start to form. Flip the pancakes and cook for another 1 to 2 minutes until cooked through. You might not see the same amount of bubbles that you are used to with regular wheat flour, so be careful not to burn the bottom before flipping.
  5. Transfer the cooked pancakes to a plate, then cover and repeat with the remaining batter.
  6. Serve warm with maple syrup.

Note: If you don’t have buttermilk on hand, you can substitute with kefir 1:1 or use 1 cup of yogurt and ½ cup plus 2 tablespoons of milk.

Gluten Free Buttermilk Pancakes                  

Makes 12 pancakes

Ingredients

Directions

  1. In a large bowl, whisk together eggs, buttermilk, and butter.
  2. In a medium bowl, sift together flour, sugar, baking powder, salt, and baking soda.
  3. Add the flour mixture to the liquid mixture. Whisk until the batter is smooth.
  4. Heat a skillet to medium-low heat and grease lightly with butter. Scoop up ⅓ cup of batter at a time and pour onto the griddle. Cook for 2 minutes until the edges are dry and bubbles start to form. Flip the pancakes and cook for another 2 minutes until cooked through.
  5. Transfer the cooked pancakes to a plate, then cover and repeat with the remaining batter.
  6. Serve warm with maple syrup.

Note: If you don’t have buttermilk on hand, you can substitute with kefir 1:1 or use 1 cup of yogurt and ½ cup plus 2 tablespoons of milk.

Sprouted Einkorn Buttermilk Pancakes

Makes 10 to 12 pancakes

Ingredients:

  • 2 large eggs
  • 1½ cups (360 g) buttermilk
  • 2 tablespoons unsalted butter, melted and cooled, plus more for frying the pancakes
  • 2½ cups (210 g) jovial Sprouted Einkorn Flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • Pure maple syrup for serving

Instructions:

  1. In a large bowl, whisk together the eggs, buttermilk and butter.
  2. In a medium bowl, sift together the sprouted flour, sugar, baking powder, salt, and baking soda.
  3. Add the flour mixture to the egg mixture, whisking until the batter is smooth.
  4. Heat a skillet or cast-iron griddle to low heat.
  5. Lightly grease the pan or griddle with butter.
  6. Scoop up 1/3 cup of pancake batter and pour onto the griddle. Cook for 3 minutes, until the top of the pancake begins to firm and the bottom is deeply golden brown.
  7. Flip the pancakes and cook for 2 minutes until cooked through.
  8. Transfer the cooked pancakes to a plate, then cover and repeat with the remaining batter.
  9. Serve warm with maple syrup.

Recipe Note: If you don’t have buttermilk on hand, you can substitute with kefir 1:1 or use 1 cup of yogurt and ½ cup plus 2 tablespoons of milk.

Don’t be afraid to print these recipes out and leave them on the kitchen counter- maybe someone will bring you breakfast in bed for a change. Happy Valentine’s Day!

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