Einkorn Pancakes


  • 1 ½ cups (180 g) jovial All-Purpose Einkorn Flour (measured unsifted)
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup (240 g) milk
  • 4 tbsp. butter


  1. Pre-heat griddle (or a large skillet) to medium temperature.
  2. Sift all dry ingredients into a large glass bowl.
  3. Using the whip attachment on a standing mixer, whip the eggs and milk until frothy.
  4. Melt butter and set aside.
  5. Pour egg mixture into the dry ingredients and mix together until the consistency of a thick milkshake.
  6. Make sure not to over-mix or your pancakes will be tough.
  7. Pour melted butter into the batter and cut in using a spatula.
  8. Lightly oil the griddle. The griddle is at the right temperature when it begins to glisten.
  9. Using a ¼ cup measure per pancake, cook pancakes for 1 to 2 minutes until the edges are dry and bubbles start to form. Flip and cook for another 1 to 2 minutes, until cooked through.

Suggested Serving Size: 4

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