Long-fermented Einkorn Sourdough Pancakes
This simple overnight pancake batter results in cloud-like, delicately sweet sourdough einkorn pancakes, complete with a tangy undertones and gut friendly benefits.
Ingredients
The night before
- 100 grams Active bubbly sourdough starter fed within 4-12 hours 1/2 cup
- 300 grams Buttermilk 1 1/4 cup
- 2 grams Salt 1/2 tsp
- 20 grams Maple syrup 1 tbsp
- 2 Large Eggs 52 grams each without shell
- 240 grams Einkorn flour all purpose 2 cups
The next morning
- 1 tsp Baking powder
- 1/2 tsp Baking soda
Instructions
- Mix -Add starter, buttermilk, salt, maple syrup and eggs. Mix until well incorporated. Then add einkorn flour and mix until incorporated. Do not overmix the batter, you want it a little lumpy.
- Fermenting the batter- Leave batter on counter for 1-2 hours to get a jump start on fermentation. Then place in fridge overnight for 12-16 hours.
- Prepare final batter- Pull batter out of fridge and set on countertop for 1-2 hours. Then add baking powder and baking soda. Mix and let sit for 15 minutes.
- Cook- Heat a nonstick griddle or pan over medium to low heat and lightly spray with oil or butter. Scoop 1/4-1/3 cup pancake mix onto griddle and allow to cook until bubbles start to form and pop about 2-3 minutes or until golden brown on the underside. Flip pancake and allow to cook until golden brown.
- Continue to cook until all the pancake batter is gone and top with butter, syrup or your favorite toppings.
Notes
For Best Results-
- Room Temperature Batter: After refrigeration, allow the batter to come to room temperature for 1–2 hours.
- Rest After Leavening: Let the batter rest for 15 minutes after incorporating the baking powder and soda to ensure proper activation. This step is crucial.
- Embrace the Thickness: This batter is designed to be thick, so avoid the urge to thin it with more buttermilk right away. Cook a few test pancakes, gently using the back of a measuring cup to spread them into round shapes. If, after cooking a few, you find the pancakes too thick, you can then carefully add small amounts of buttermilk to the remaining batter until you reach your desired consistency.
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