Einkorn: Not So Modern, Not So Difficult to Digest
Many people who are sensitive to the gluten in modern wheat can enjoy ancient-grain einkorn wheat without issue. Einkorn has less gluten than its modern hybrid relatives, and souring the batter through fermentation breaks down gluten proteins even further. Interestingly, einkorn has never been hybridized and still consists of its original two sets of chromosomes.
For those suffering from modern wheat sensitivity, einkorn sourdough pancakes can be a welcome addition to the menu rotation.
To find out more about baking with einkorn wheat check out my Guide to Successful Sourdough Baking with Organic Einkorn Wheat
A Golden Grain
Einkorn has a subtle nutty and buttery flavor and a beautiful golden hue from loads of antioxidants like beta-carotene, lutein, vitamin A, and riboflavin.
Bread and other baked goods made from einkorn flour have a tender, close crumb due to the lower percentage of gluten.
In einkorn’s case, lower gluten does not equal less protein. In fact, this fabulous ancient grain actually has a protein content upwards of 18%!
A Long-Fermented Overnight Batter
This recipe is kin to my original sourdough pancake recipe that uses a thick overnight leaven of flour, water, and sourdough starter. This happy mixture ferments overnight, aiding in the ease of digestion of these scrumptious pancakes. In the morning, the batter is ready to be mixed with the additional ingredients.
A happy bubbly einkorn batter will make the best pancakes!
Long-Fermented Einkorn Sourdough Pancakes
These tender and flavorful einkorn pancakes will become a favorite from the first bite.
Ingredients
Overnight Batter
- 125 grams all-purpose einkorn flour
- 125 grams water
- 50 grams sourdough starter
Morning Additions
- 2 eggs
- 40 grams (1 tablespoon) coconut sugar or preferred sweetener
- 28 grams (2 tablespoons) melted butter
- 7 grams (1 teaspoon) salt
- Milk as needed
Instructions
- The evening before, mix the overnight batter ingredients together in a large bowl.
- Cover the bowl and allow the batter to ferment overnight on the counter. An ambient temperature of 60-65℉ is preferable.
- The next morning, add the eggs, sugar, butter, and salt to the batter and whisk well.
- Thin the batter with milk if needed.
- Allow the batter to rest for a minimum of 15 minutes.
- Preheat a griddle over medium heat.
- Once the griddle begins to smoke slightly, start cooking your pancakes.
- Each cake will be approximately 60 grams (2 ounces) of batter.
- Adjust the heat as needed.
- Serve the pancakes warm with plenty of butter and toppings of choice.
Notes
Substitutions:
- 300 grams of active or mature starter can be substituted for the overnight batter.
- Whole wheat einkorn flour may be used. Please note that whole wheat ferments faster and may require less fermenting time, and/or a cooler temperature to keep it from over-fermenting.
Scaling:
- This recipe can be doubled, tripled, or more.
Keeping the batter cool overnight:
- If you live in a warm climate, use a cooler with a little blue ice to keep your batter chilled for a long ferment.
- Or, ferment the batter for a few hours until it's bubbly and then refrigerate the bowl until you are ready to mix in the additional ingredients.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Grand Teton Ancient Grains - 100% Organic All-Purpose Einkorn Flour, Einkorn Flour Organic & Non-GMO, Einkorn Flour, Rich in Vitamins & Minerals, Unbleached Einkorn Grain Flour, 10 lbs -
Jovial 100% Organic Einkorn All-Purpose Flour, 10 Pounds -
Great River Organic Milling, Specialty Flour, Einkorn Flour, Ancient Organic Grain, Stone Ground, Organic, 5-Pounds (Pack of 4) WHOLE WHEAT -
Jovial Einkorn 100% Organic Einkorn Whole Wheat Flour - Baking Flour, -
Grand Teton - 100% Organic Einkorn Berries, FOR GRINDING AT HOME
Miriam
Monday 25th of March 2024
Hi Courtney, I’ve been making whole grain pancakes using this method before I read your recipe. I use fresh ground spelt, kamut, and other grains or a mixture of any. I actually place the flour/ water/starter mixture in a warmer area up to 90 degrees, because it’s easier to work with in the morning. (I don’t grind the flour super fine.) The pancakes are wonderfully tangy and delicious. What is your reason for not wanting to let the mixture ferment too much? Thank you! Miriam
Butter For All
Tuesday 2nd of April 2024
Hi Miriam!
Oh awesome that sounds so good! While I also love a very well fermented batter, if it goes too long it will lose the potential for making gas and having a good rise in the pan. As long as your batter still has bubbles, I see no problem with letting it go as long as you like!
We often make crepes with fully fermented batter, but for pancakes I like a little bit of rise so they get that cakey texture.
Thanks so much for stopping by with a comment. Have a wonderful day!
Nancy
Thursday 9th of November 2023
So the 50g sourdough starter can be dehydrated starter?
Butter For All
Tuesday 12th of December 2023
Hi Nancy, you want to use an established starter in this recipe, one that has been fed and is active. Dehydrated starter typically needs one to two weeks before it is active again and ready to rise batter or dough.
Mike
Thursday 13th of July 2023
What does the line, "✅ Butter For All's original content is marked safe from artificial intelligence." at the top of the article mean?
Thanks! Mike
Rebecca
Tuesday 14th of November 2023
@Butter For All, You are truly amazing!!! Thank you for stating this as I know the time and effort it takes to do what you do!
Butter For All
Monday 24th of July 2023
Hi Mike,
It means that I do all my own research, (using mainly my own collection of books, experience, and the local library) and I write all my own articles without the aid of any AI. I also employ a real human editor to read over every article, recipe, and email that I publish or send. Unfortunately, many bloggers have succumbed to the ease and availability of AI and they use these artificial intelligence tools to scrape the internet for information and have them write their articles, all without proper citation to the experts in the field for any really knowledge of the subject they are writing about. I feel the best way to enlighten people to this dishonest practice is to have a statement on my blog that ensures transparency. Because, bloggers don't have to tell their readers they are using AI. So this way you know I don't steal content and I never will.
Thanks for the question!
Courtney
Vika
Wednesday 28th of June 2023
Hi I’m new to milling my own einkorn flour, do you sift out the bran and germ to make it all purpose flour? What is the difference between all purpose einkorn and freshly milled einkorn from unhulled grains?
Butter For All
Thursday 29th of June 2023
Hi Vika!
You can do either for this recipe. It really depends on your personal preference. Whole wheat einkorn will have a denser texture and more nutty, wheat-y flavor. It will also ferment faster and have less overall rise. AP einkorn will be lighter, will have a smoother crumb and will trap air more consistently. You can play around with sifting a percentage of the flour until you find your perfect ratio.
Enjoy the recipes!
Jennifer P
Wednesday 24th of May 2023
Can I substitute whole grain flour for the all purpose? I like to mill my own. Thanks!
Butter For All
Wednesday 31st of May 2023
Hi Jennifer!
Absolutely! It's especially easy to substitute whole grain in pancakes. Bread may need a little tweaking, but pancakes are so forgiving.