Panquecas integrais de einkorn para preparar com antecedência

Ingredientes

• 4 cups Whole grain einkorn flour
• 1/2 cup Sucanat ((or organic cane sugar) )
• 1 Tbsp baking soda
• 1 tsp salt
• 2 1/4 cups pancake mix (above)
• 2 eggs
• 1/4 cup palm fruit shortening or coconut oil
• 2 1/2 cups buttermilk or kefir

Modo de preparo

1. 1

   Combine the dry ingredients: To make the mix, combine all the dry pancake ingredients into a large stoneware bowl (4 cups of whole grain einkorn flour, 1/2 cup Sucanat, 1 Tbsp baking soda, 1 tsp salt). Whisk together well.

2. 2

   Transfer the pancake mix into a freezer bag and label: Transfer the homemade einkorn pancake mix into a gallon-sized freezer bag. Label the bag "einkorn pancake mix". I like to write down 2 1/4 cup mix, 2 eggs, 1/4 shortening, and 2 1/2 cups buttermilk on the bag so I can whip them up easily. Store in the freezer unto 3 months.

3. 3

   Make the pancakes from the dry mix: To make pancakes: combine 2 1/4 cup of homemade pancake mix, 2 eggs, 1/4 coconut oil or shortening, 2 1/2 cups of thick buttermilk (add 1/4 cup less for thicker pancakes).

4. 4

   Cook einkorn pancakes in a cast-iron skillet then serve.: Preheat a cast-iron skillet over medium heat. Dollop 1 tsp of coconut oil and pour 1/2 cup of the einkorn pancake batter onto the middle. When you see bubbles on the surface, flip and continue to cook until cooked throughly (about 3-4 minutes per side). Serve with pure maple syrup and butter slices.